Job Description

Kitchen and staff management:

Supervise kitchen staff, delegate tasks, and ensure they follow recipes and grooming standards to maintain consistency.

Food preparation and quality:

Oversee all food preparation, ensuring high-quality standards, proper taste, and consistent presentation.

Cost and inventory control:

Monitor and reduce food and labor costs by managing inventory, reducing waste, and controlling usage.

Hygiene and safety:

Ensure the kitchen is clean, sanitary, and compliant with all health and safety regulations.

Menu and procurement:

Assist the Executive Chef with menu planning, recipe development, and managing food purchasing and storage activities.

Staff development:

Train and mentor kitchen staff, conduct performance evaluations, and help build a strong, collaborative team environment.
Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹55,000.00 per month

Benefits:

Flexible schedule Food provided Health insurance Paid time off Provident Fund
Work Location: In person