Job Description

1. Kitchen Operations

Assist the Executive Chef in planning, organizing, and supervising kitchen operations. Ensure all dishes are prepared according to recipes, presentation standards, and portion sizes. Oversee daily food preparation and coordinate with different kitchen sections. Handle kitchen operations in the absence of the Executive Chef.

2. Food Quality & Safety

Maintain high standards of food quality, taste, and presentation. Check freshness of ingredients and ensure proper storage. Monitor and enforce food hygiene and safety standards (FSSAI compliance if applicable). Ensure cleanliness and sanitation of kitchen equipment and workstations.

3. Team Leadership

Supervise CDPs, Commis, and helpers. Train and guide staff on cooking techniques, recipes, and kitchen discipline. Assign tasks and ensure smooth workflow during peak hours. Resolve kitchen conflicts and maintain team morale.

4. Inventory & Cost Control

Assist in monitoring food stock and placing orders when necessary. Reduce wastage through proper planning and utilization. Help maintain food cost targets without compromising quality.

5. Menu & Planning

Assist Executive Chef in menu creation, new dish trials, and seasonal changes. Suggest improvements in recipes, plating, and food presentation.

6. Service Coordination

Ensure timely preparation and delivery of orders. Coordinate with service staff for smooth order flow. Handle special requests, VIP orders, or large group orders efficiently.
Job Type: Full-time

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

Health insurance
Work Location: In person