Key ResponsibilitiesKitchen Operations

- Plan, prepare, and supervise daily food production as per menus and production schedules.
- Ensure consistency in food quality, taste, presentation, and portion control.
- Coordinate meal preparation for events, corporate catering, institutional catering, or bulk food production.
- Ensure timely dispatch of meals to service locations.

Team Management

- Supervise and guide cooks, commis chefs, helpers, and stewards.
- Allocate daily duties and monitor staff performance.
- Train employees on recipes, hygiene standards, and kitchen procedures.
- Maintain discipline and teamwork within the kitchen.

Food Safety & Hygiene

- Ensure compliance with FSSAI, HACCP, and company hygiene standards.
- Monitor cleanliness of kitchen, equipment, storage areas, and workstations.
- Maintain proper food storage, temperature control, and stock rotation (FIFO/FEFO).
- Ensure staff follow personal hygiene and safety practices.

Inventory & Cost Control

- Monitor inventory levels of raw materials and kitchen supplies.




- Minimize food wastage through effective planning and portion control.
- Conduct daily stock checks and report shortages.
- Assist in purchasing and receiving quality ingredients.
- Control food costs within approved budgets.

Menu Planning

- Assist in menu planning and recipe standardization.
- Introduce seasonal and cost-effective menu options.
- Ensure nutritional and dietary requirements are met where applicable.

Equipment Maintenance

- Ensure proper use and maintenance of kitchen equipment.
- Report equipment breakdowns and coordinate repairs.
- Maintain safe working conditions in the kitchen.

Documentation

- Maintain production records, temperature logs, cleaning schedules, and inventory reports.
- Ensure compliance with company SOPs and statutory requirements.

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

Advantages:

- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Unit Chef (India)
🏢 Blue Sparkles Hospitality
📍 India