Culinary Leadership: Supervise and manage the Continental and European cuisine section, ensuring the preparation and cooking of dishes meet established standards for quality, taste, and presentation.
Menu Development: Collaborate with senior chefs to develop, refine, and execute new recipes and menu items while ensuring innovation and consistency.
Team Supervision: Lead and mentor Commis chefs, ensuring proper training, task delegation, and smooth coordination within the team during service.
Quality Assurance: Oversee the quality, freshness, and presentation of ingredients and finished dishes, addressing any deviations promptly.
Hygiene and Safety Compliance: Maintain a secure and clean work setting by enforcing strict adherence to food safety, hygiene, and sanitation protocols as per HACCP standards.
Inventory and Stock Control: Monitor inventory levels, assist in ordering supplies, ensure proper storage, and implement stock rotation to minimize wastage.
Operational Efficiency: Ensure timely and efficient kitchen operations by managing workflow, coordinating with other sections, and addressing challenges during peak service hours
Job Types: Full-time, Permanent
Pay: ₹26,000.00 - ₹38,000.00 per month
Advantages:
Food provided
Health insurance
Paid sick time
Paid time off
Provident Fund