to lead and manage the production kitchen operations. The ideal candidate should have a strong background in large-scale food production, menu planning, inventory control, and team supervision. This role requires maintaining high standards of hygiene, taste, and consistency in all food prepared.
Key Responsibilities:
Oversee the day-to-day operations of the production kitchen.
Plan and manage food production for all outlets and events based on forecast and requirements.
Supervise and guide the production team to ensure efficiency and consistency in output.
Ensure food quality, taste, and presentation meet resort standards.
Monitor stock levels, order raw materials, and manage inventory control.
Coordinate with store and purchase departments for timely procurement of ingredients.
Maintain hygiene and sanitation standards as per FSSAI/health regulations.
Monitor wastage and take measures for cost control and food yield optimization.
Train and develop junior kitchen staff on preparation methods, hygiene, and safety.
Maintain kitchen equipment and report any breakdowns for timely maintenance.
Collaborate with other chefs for menu planning and seasonal specials.
Requirements:
Minimum 5-7 years of experience in a production or bulk food preparation environment.
Culinary degree/diploma from a reputed institute.
Strong knowledge of food safety and hygiene regulations.
Proven leadership and team management skills.
Ability to work under pressure and manage multiple tasks efficiently.
Good communication and organizational skills.
Job Types: Full-time, Permanent