We are looking for an experienced and skilled Cook cum Kitchen Manager who can independently manage the kitchen operations, meals preparation himself while maintaining high standards of food quality, consistency, hygiene and cost control.
Key Roles & Responsibilities
1. Cooking & Culinary Expertise
- Have strong hands-on experience in cooking and food preparation.
- Prepare a wide variety of dishes with excellent taste, presentation and consistency.
- Have in-depth knowledge of different cuisines, dishes, ingredients and cooking techniques.
- Develop and prepare dishes according to customer preferences and taste.
- Have good knowledge of the property's specialities and delicacies and ensure they are prepared to the desired standard.
- Be capable of introducing new dishes and improving existing recipes based on customer feedback and preferences.
2. Food Standardization & Quality Control
- Maintain standardized taste, recipes, portion sizes, presentation and quality for every food product served.
- Ensure consistency in every dish, regardless of which staff member prepares it.
- Establish and follow standardized recipes and preparation methods.
- Regularly check the quality, freshness and proper storage of ingredients.
- Ensure that food quality is maintained from preparation to final service.
3. Kitchen Management & Operations
- Take complete responsibility for the day-to-day functioning of the kitchen.
- Plan and manage kitchen operations efficiently to ensure timely preparation and service.
- Allocate work to kitchen staff and supervise their performance.
- Maintain proper coordination between the kitchen and service team.
- Ensure the kitchen remains organized, clean and properly managed at all times.
- Maintain proper systems for preparation, storage and use of kitchen supplies.
4. Costing & Inventory Control
- Have a strong understanding of food costing and portion control.
- Monitor the quantity of ingredients being used for each dish and ensure effective utilization.
- Keep a regular check on kitchen inventory, consumption and stock levels.
- Ensure ingredients and kitchen supplies are used mindfully and efficiently.
- Identify areas where costs can be reduced without compromising food quality.
5. Wastage Management
- Closely monitor and control food and kitchen wastage.
- Maintain proper records of wastage and identify the reasons behind unnecessary waste.
- Ensure ingredients are utilized efficiently and responsibly.
- Implement practices to minimize over-preparation, spoilage and unnecessary consumption.
- Regularly review how much stock is being used versus how much is being wasted.
Ability to commute/relocate:
- Himachal Pradesh: Reliably commute or planning to relocate before starting work (Preferred)
Application Question(s):
- WhatsApp Resume: +91-XXXXXXXXXX
Experience:
- Minimum : 1 year (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
- Overnight Shift (Preferred)