Job Description

Key Result Areas (KRA) for CDP / Senior CDP

1.

Quality Assurance:

o

Standard Maintenance:

Ensure all prepared items meet the restaurant's standards for quality and consistency.

o

Quality Control:

Implement and maintain quality control procedures, conducting regular checks on ingredients and dishes.

o

Feedback Implementation:

Use customer and staff feedback to continuously improve quality standards.

2.

Operational Efficiency:

o

Kitchen Operations:

Streamline kitchen operations to ensure smooth service and efficient workflow.

o

Productivity Optimization:

Optimize productivity in the base kitchen, identifying and addressing any bottlenecks.

o

Time Management:

Ensure all tasks are completed within specified timeframes, maintaining high standards of efficiency.

3.

Leadership:

o

Team Leadership:

Lead and motivate kitchen staff in the base kitchen, fostering a positive and collaborative work environment.

o

Guidance and Support:

Provide guidance and support to junior chefs, helping them develop their skills and knowledge.

o

Performance Management:

Conduct regular performance reviews and provide constructive feedback to team members.

4.

Menu Development:

o

Menu Planning:

Contribute to menu planning and development, incorporating feedback and new culinary trends.

o

Recipe Development:

Develop and refine recipes to ensure they meet the restaurant's standards and customer preferences.

o

Training:

Ensure kitchen staff are trained on new menu items and preparation techniques.

5.

Customer Satisfaction:

o Customer Feedback: Address customer feedback and implement improvements to enhance dining experience.

o Presentation Standards: Ensure all dishes are presented to the highest standards, meeting customer expectations.

o Consistency: Maintain consistency in the preparation and presentation of dishes, ensuring repeat customer satisfaction.

6.

Team Coordination:

o Team Management:

Manage and coordinate the kitchen team during service, ensuring efficient workflow.

o Staff Training:

Train and mentor junior kitchen staff, ensuring they understand and follow service procedures.

o Communication:

Maintain effective communication with front-of-house staff to ensure a seamless dining experience.

7.

Inventory and Cost Management:

o Stock Control: Monitor and manage inventory levels, ensuring adequate supplies for service.

o Cost Management: Implement cost control measures to minimize waste and control food costs.

Job Type: Full-time

Pay: Up to ₹35,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Application Question(s):

European background / Basic knowledge of Excel
Work Location: In person