Job Description

Kitchen Operations & Food Production

Plan and prepare daily menus as per company standards. Ensure timely, high-quality food production and presentation. Maintain taste, consistency, and portion control. Monitor food safety, hygiene, and sanitation standards as per FSSAI guidelines.

Inventory & Cost Management

Manage procurement, stock control, and storage of raw materials. Track food costs, wastage, and consumption patterns. Maintain supplier coordination and ensure quality of received goods.

Team Management

Supervise and train kitchen staff, including cooks, helpers, and support staff. Prepare duty rosters and ensure proper staffing during operations. Provide guidance on food safety, preparation techniques, and service standards.

Quality & Compliance

Conduct regular kitchen inspections and ensure compliance with safety standards. Maintain documentation related to kitchen operations, audits, and hygiene checks. Ensure adherence to company policies and regulatory requirements.

Customer Service & Coordination

Work closely with management for menu planning and food-related events. Address customer feedback and ensure service improvement. Support in planning special meals, events, and festive menus.
3.

Required Skills & Competencies

Strong culinary knowledge across cuisines. Excellent leadership and team management skills. Good understanding of kitchen hygiene, food safety, and audit requirements. Inventory and cost-control expertise. Ability to work under pressure and manage multiple tasks. Strong communication and problem-solving skills.
4.

Qualifications & Experience

Diploma/Degree in Hotel Management, Culinary Arts, or related field. Minimum 3-5 years of experience as a Chef, Sous Chef, or Kitchen Supervisor. Experience in large-scale kitchen operations preferred. Knowledge of safety and sanitation regulations.
Job Type: Full-time

Pay: ₹40,000.00 - ₹50,000.00 per month

Work Location: In person