Key ResponsibilitiesKitchen Operations
- Assist the Executive Chef in daily kitchen management and operations.
- Supervise food preparation and ensure consistency in taste, presentation, and quality.
- Ensure timely preparation and service during restaurant operations, events, and group bookings.
- Coordinate with all kitchen sections including Indian, Continental, Tandoor, Bakery, and Butchery.
- Monitor mise en place and kitchen readiness before service.
Team Management
- Supervise and guide CDPs, DCDPs, Commis, and kitchen helpers.
- Conduct staff training on recipes, SOPs, plating standards, and hygiene practices.
- Prepare staff duty rosters and manage shift operations.
- Maintain discipline, motivation, and teamwork within the kitchen.
Food Quality & Hygiene
- Ensure all dishes are prepared according to approved recipes and standards.
- Maintain proper food handling and storage procedures.
- Ensure compliance with FSSAI, HACCP, and hygiene standards.
- Monitor cleanliness of kitchen equipment, storage areas, and workstations.
Inventory & Cost Control
- Monitor daily stock usage and kitchen inventory.
- Assist in controlling food cost, wastage, and pilferage.
- Coordinate with the purchase and store department for requisitions and stock management.
- Ensure proper portion control and yield management.
Menu Development
- Assist in menu planning and recipe standardization.
- Develop seasonal dishes and specialty menus.
- Support banquet, buffet, and special event menu execution.
- Introduce innovative ideas while maintaining brand identity.
Guest Satisfaction
- Ensure guest feedback related to food quality is addressed promptly.
- Maintain high standards of presentation and consistency.
- Coordinate with service staff for smooth kitchen-to-service communication.
Required Skills
- Strong knowledge of Indian and international cuisine
- Leadership and team management
- Food costing and inventory management
- Time management and multitasking
- Knowledge of hygiene and food safety standards
- Menu planning and kitchen organization
- Ability to work under pressure in a fast-paced environment
Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts preferred
- Professional culinary certifications are an advantage
Experience Required
- 5–8 years of kitchen experience
- Minimum 2–3 years experience as Junior Sous Chef or Senior CDP
- Experience in luxury restaurants, hotels, or high-volume kitchens preferred
Pay: ₹35,000.00 - ₹45,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Paid time off
Work Location: In person
