Role & responsibilities

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.




- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.

Preferred candidate profile

BHM, Hotel Management graduate with 7-8 years of experience in five-star hotels and/or premium food retail

- Strong experience in Western / Hot kitchen / Italian / Continental
- Exposure to hot & cold kitchen and general management of kitchen
- Skills & Attitude
- Robust alignment to Values & ethical principles

Regards,

Poonam Chiplunkar

Email Id - [email protected]

Contact No. (phone hidden)

📌 Chef De Partie -Continental Cuisine ( New Product Development & R&D ) (Mumbai)
🏢 SG Oasis
📍 Mumbai