Job Description

Key responsibilities

Kitchen Management

: Manage daily kitchen operations in the Executive Chef's absence, oversee food preparation, and ensure all tasks are completed efficiently.

Staff Supervision and Training

: Supervise, mentor, and train junior kitchen staff to maintain consistent quality, presentation, and adherence to recipes.

Menu Development

: Assist with menu planning and recipe creation, with a focus on various Pan-Asian cuisines, and contribute to innovative and seasonal offerings.

Quality Control

: Ensure high standards of food quality, taste, consistency, presentation, and portioning are met for all dishes.

Inventory and Cost Control

: Oversee inventory management, stock rotation, and purchasing of supplies to control food costs and minimize waste.

Sanitation and Safety

: Maintain and enforce strict food safety, hygiene, and sanitation regulations, including HACCP guidelines.

Collaboration

: Work with other departments, such as front-of-house, to ensure a seamless and timely service delivery.
Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person