Key Responsibilities:
Manage daily kitchen operations and ensure smooth functioning.
Plan daily menus in coordination with management and nutrition requirements.
Supervise cooks, kitchen helpers, and other kitchen staff.
Allocate duties and prepare staff work schedules.
Ensure timely preparation and serving of breakfast, lunch, snacks, and dinner.
Monitor the quality, freshness, and quantity of ingredients used.
Manage kitchen inventory, including groceries, vegetables, provisions, and other supplies.
Maintain proper stock records and raise purchase requirements on time.
Coordinate with the Purchase and Stores teams for procurement and availability of materials.
Control food wastage and ensure economical utilization of ingredients.
Maintain cleanliness and hygiene of the kitchen, utensils, equipment, and dining areas.
Ensure compliance with food safety and organizational hygiene standards.
Monitor proper storage of food items and maintain appropriate storage conditions.
Check kitchen equipment regularly and report repair or maintenance requirements.
Maintain records of food consumption, stock, wastage, and daily kitchen activities.
Handle kitchen-related emergencies and resolve operational issues promptly.
Ensure staff follow safety, hygiene, and organizational procedures.
Support special meal arrangements and events when required.
Required Skills:
Valuable knowledge of cooking and kitchen operations.
Robust team-management and coordination skills.
Knowledge of food hygiene and safety practices.
Good inventory and cost-control skills.
Ability to plan menus and manage food requirements.
Valuable communication and problem-solving skills.
Ability to work under pressure and manage multiple tasks.