Job Description

Key Responsibilities:

Assist the Head Chef in planning and directing food preparation across outlets. Supervise kitchen staff and ensure proper training, scheduling, and performance. Maintain consistency in taste, quality, and presentation of all dishes. Ensure adherence to all food safety, hygiene, and sanitation standards (FSSAI compliant). Monitor inventory levels, assist with ordering, and minimize food wastage. Assist in the development and standardization of new recipes and menus. Oversee daily kitchen operations during the absence of the Head Chef. Work collaboratively with front-of-house managers to ensure smooth service. Maintain equipment and kitchen cleanliness in accordance with company standards. Help conduct periodic kitchen audits and compliance checks.

Requirements:

Diploma or Degree in Hotel Management or Culinary Arts. Minimum 4-6 years of experience in a professional kitchen, including 1-2 years in a Sous Chef or supervisory role. Prior experience in multi-outlet or chain restaurants is highly preferred. Strong knowledge of Indian and international cuisines. Excellent leadership, communication, and organizational skills. Ability to work under pressure and in a fast-paced environment. Flexibility to work shifts, weekends, and holidays as required.

Preferred Skills:

Knowledge of cost control, food costing, and kitchen budgeting. Experience with central kitchen or commissary operations. Proficient in kitchen software (POS systems, inventory management tools). Familiarity with modern cooking techniques and kitchen equipment.
Job Types: Full-time, Permanent

Pay: ?50,000.00 - ?55,000.00 per month

Benefits:

Food provided Provident Fund
Schedule:

Rotational shift Weekend availability
Experience:

Sous Chef: 4 years (Preferred) Banquet: 5 years (Required)
Work Location: In person