Job Description

Key Result Areas for DCDP

1. Section Management:

Section Oversight:

Oversee a specific section of the kitchen, ensuring all dishes are prepared to the highest standards.

Workflow Management:

Manage the workflow and productivity of your section, ensuring all tasks are completed efficiently.

Timely Service:

Ensure all food items from your section are prepared and served on time.

2. Training and Development:

Staff Training:

Train and develop junior kitchen staff, providing ongoing support and feedback.

Performance Reviews:

Conduct regular performance reviews for team members, identifying areas for improvement and growth.

Training Programs:

Identify training needs and arrange for additional training as required.

3. Inventory and Cost Control:

Inventory Management:

Manage inventory for your section, ensuring proper storage and rotation of ingredients.

Waste Minimization:

Minimize waste and control food costs by implementing efficient usage practices.

Record Keeping:

Maintain accurate records of inventory, usage, and waste.

4. Quality and Consistency:

Quality Standards:

Ensure consistency and quality in the preparation and presentation of food items.

Quality Control:

Implement and uphold quality control standards, conducting regular checks on ingredients and dishes.

Problem Resolution:

Address any quality issues promptly, ensuring standards are maintained.
Job Type: Full-time

Pay: Up to ₹30,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person