Job Description

Organize and maintain all work areas, pantry, and cooler storage while enforcing food safety and hygiene standards. Assist in menu planning, recipe maintenance, and provide inputs for restaurant and bar menu development. Complete daily production sheets, reports, and ensure all stations are properly set, stocked, cleaned, and closed each shift. Manage inventory through FIFO practices, assist in quarterly stock counts, and inspect all ingredients upon delivery and before use. Oversee regular cleaning, sanitation, and safe operation of kitchen equipment, reporting faults promptly to Engineering. Interact with guests for menu discussions and event planning, responding to special dietary and allergy requests accurately. Train, schedule, and supervise kitchen staff, conduct coaching sessions, and coordinate closely with Executive and Sous Chefs. Inspect food for temperature, quality, presentation, and portion control, resolving complaints and participating in food tastings. Coordinate with other departments and attend BEO, safety, and operational meetings to support smooth kitchen operations. Ensure 100% guest satisfaction by delivering genuine hospitality, resolving concerns effectively, and consistently exceeding service expectations.
Job Types: Full-time, Permanent

Pay: ?17,480.07 - ?51,182.21 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person