Key Responsibilities:
Lead and manage overall kitchen operations.
Ensure food quality, consistency, and presentation as per brand standards.
Control food cost, inventory, and kitchen wastage.
Train, mentor, and supervise the kitchen team.
Maintain hygiene, food safety, and FSSAI compliance.
Coordinate with the Restaurant Manager to ensure an excellent guest experience.
Robust understanding of food costing, inventory control, kitchen planning, and manpower management.
Requirements:
8 to 12 years of culinary experience, including 2 3 years as an CDP /Exe Chef.
Experience in Casual Dining Restaurants (CDR), Buffet, or Multi-Cuisine operations.
Solid leadership, team management, and food cost control skills.
Diploma/Degree in Hotel Management or Culinary Arts preferred
Solid understanding of food costing, inventory control, kitchen planning, and manpower management.
📌 Senior Chef De Partie Silchar
🏢 United Foodbrands
📍 Silchar
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