Responsible for supervising kitchen operations, maintaining food quality, consistency, and hygiene standards. Assist in menu planning, training junior staff, and ensuring smooth kitchen functioning during service.
Key Responsibilities:
Prepare, cook, and present dishes as per standard recipes.
Supervise and support Commis and kitchen staff.
Ensure all dishes meet company quality and presentation standards.
Maintain cleanliness and hygiene as per FSSAI and HACCP guidelines.
Assist in inventory control, stock rotation, and cost management.
Coordinate with the Head Chef for daily operations and menu updates.
Uphold safety, sanitation, and discipline in the kitchen.
Requirements:
Diploma/Degree in Culinary Arts or Hotel Management.
3-6 years of relevant experience (depending on position).
Strong knowledge of kitchen operations and food safety.
Leadership, teamwork, and time management skills.
Job Type: Permanent
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
Provident Fund
Work Location: In person
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