Key Responsibilities
Station Management: Oversee and manage a designated section of the kitchen (e.g., grill, sauté, pastry), ensuring all dishes meet the café’s standards.
Food Preparation: Prepare and cook menu items, including appetizers, main courses, and desserts, following established recipes and specifications.
Quality Control: Ensure consistency in food quality, taste, and presentation; monitor portion sizes and plating.
Inventory Management: Manage and rotate stock, control waste, and ensure all ingredients are fresh and properly stored.
Team Leadership: Supervise and mentor junior kitchen staff, providing guidance and support to ensure efficient operations.
Health & Safety Compliance: Adhere to food safety and hygiene regulations; maintain a clean and organized workspace.
Menu Development: Contribute to menu planning and the creation of new dishes; provide feedback and suggestions for improvements.
Customer Interaction: Address any special requests or dietary needs,
and ensure a high level of customer satisfaction.
Qualifications:
Experience: Minimum of 2 years of experience in a similar role within a busy kitchen environment.
Culinary Skills: Proven expertise in cooking techniques and kitchen operations; ability to manage a specific section effectively.
Food Safety Knowledge: Robust understanding of food safety standards and hygiene practices.
Leadership: Ability to lead and motivate a team, with excellent communication and organizational skills.
Creativity: A passion for culinary arts and a creative approach to menu development.
Time Management: Efficient in handling multiple tasks and working under pressure.
Flexibility: Willingness to adapt to different tasks and contribute to various aspects of the kitchen.
Job Types: Full time, Permanent Pay: ₹30,000.00 - ₹35,000.00 per month
Advantages
Flexible schedule
Food provided
Paid time off
Experience:
total work: 2 years (Preferred)
Work Location: In person
📌 Chef De Partie Vyttila
🏢 SLV Coffee
📍 Vyttila
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