Job description

Role & responsibilities

- Assist the Sous Chef in the day-to-day kitchen operations, ensuring smooth production and timely availability of food as per business requirements.
- Prepare food as per Standard Recipe Cards (SRC) and ensure the correct ingredients, quantities, methods and portion sizes are followed.
- Prepare and maintain SRCs for assigned menu items and support the Sous Chef in updating recipes whenever required.
- Ensure all chefs and kitchen staff strictly follow the approved SRCs, portion standards and cooking methods to maintain consistency.
- Ensure consistent taste, quality, presentation and portion size of food at all times across all production batches.
- Monitor production quantities, raw material usage and wastage to ensure the budgeted food cost is achieved and maintained.
- Maintain required FSSAI food safety, hygiene,



storage, temperature control and food-handling standards in the assigned kitchen area.
- Have basic Excel knowledge to maintain production records, recipe costing, consumption data and other kitchen-related reports.
- Plan and execute bulk cooking and large-volume food production as per business requirements; experience in bulk cooking will be an advantage.
- Coordinate with the Sous Chef, Stores and F&B; Service team to ensure proper production planning, availability of food, minimum wastage and smooth kitchen operations.

Eligibility Criteria:-

- Qualification in Hotel Management only
- 5 - 6Years of Minimum Experience

📌 CHEF DE Partie (CDP) (Hyderabad)
🏢 Wonderla Holidays
📍 Hyderabad