- Manage and supervise daily kitchen operations and kitchen staff.

- Ensure food is prepared according to approved recipes, portion sizes, and quality standards.

- Maintain consistency in taste, presentation, and product quality.

- Plan daily production and ensure adequate mise en place before service.

- Monitor food preparation, cooking, storage, and holding procedures.

- Ensure strict compliance with food safety, hygiene, and sanitation standards.

- Monitor stock levels and coordinate with the concerned team for timely replenishment.

- Control food cost, portioning, wastage, and pilferage.

- Conduct regular checks on raw materials and finished products.

- Ensure proper FIFO/FEFO practices and appropriate storage of ingredients.

- Allocate duties and manage kitchen staff effectively during shifts.

- Train and guide kitchen team members on SOPs, recipes, hygiene, and safety.





- Monitor staff attendance, grooming, discipline, and performance.

- Coordinate closely with the Restaurant Manager and Service Team for smooth operations.

- Handle customer complaints related to food quality and take corrective action.

- Ensure kitchen equipment is used safely and report maintenance requirements promptly.

- Maintain all required kitchen records, checklists, and production reports.

- Ensure the kitchen is clean, organized, and ready for inspections at all times.

- Support menu trials, current product launches, and recipe standardization when required.

Pay: ₹8,086.00 - ₹28,847.11 per month

Benefits

- Food provided

Work Location: In person

📌 Kitchen Incharge (Chennai)
🏢 Zaitoon Restaurant
📍 Chennai