Oversee daily kitchen operations ensuring smooth production and service flow.
Maintain consistency in taste, presentation, and portion control.
Develop and standardize recipes & ensure SOP implementation.
Supervise food preparation, cooking methods, and final plating quality.
Monitor food safety and hygiene standards (FSSAI).
Menu Planning & Development
Create and update menu items based on market trends and customer preferences.
Plan festival, seasonal, and promotional menus.
Conduct food trials, standardization & costing.
Cost Control & Inventory Management
Monitor food cost, wastage, pilferage, and yield management.
Track inventory levels, verify daily consumption, and manage purchasing with stores.
Approve vendor quality and negotiate pricing when needed.
Conduct monthly stock audits and consumption reports.
Staff Management & Training
Recruit, train, and supervise kitchen staff (CDP, Commis, Helpers).
Build duty rosters, monitor manpower planning and performance evaluation.
Conduct training on grooming, hygiene, and skill development.
Maintain discipline and teamwork inside the kitchen.
Coordination & Communication
Coordinate with Restaurant Manager, Service Team & Owners for smooth operations.
Attend daily briefing meetings, menu training & new product presentations.
Ensure timely food service during peak hours.
Equipment & Safety
Ensure proper use and maintenance of equipment.
Monitor temperature logs for storage, freezer & chiller.
Implement HACCP standards and kitchen safety protocols.
Job Type: Full-time
Pay: ?50,000.00 - ?60,000.00 per month
Work Location: In person
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