Job highlights

- Shift Briefing and Preparation .
- Draft the ingredient requisition order for the next days shift,updatethe handover logbook,and brief the incoming kitchen team . .

Key Responsibilities

Shift Briefing and Preparation

Receive assignments: Review the daily menu specials, occupancy/covers forecast, banquetrequirements, and any VIP dietary restrictions or allergy alerts

Prep the station: Set up the assigned kitchen station, gather specialized equipment, andprepare the daily mise en place (chopping, measuring, and par-cookingingredients)

Ingredient Assessment andInventory

Inspect quality: Ensure all incoming raw materials, meat, seafood, and produce meetstrict quality, freshness, and weight standards

Manage stock: Organizewalkthrough coolers and freezers, label all prepared food items with expirationdates, and apply FIFO (First-In, First-Out) practices

Minimize waste: Monitor portion control carefully and clear unnecessary trim or foodwaste to maximize kitchen yield and ingredient efficiency

Food Production and Cooking

Cook with precision: Execute food orders efficiently, adhering strictly to standard recipecards, presentation guidelines, and portion sizes

Record details: Monitor cooking temperatures, log blast-chiller records, anddouble-check specific guest modifications or allergy-protected modifications

Coordinate orders: Communicate clearly with the Sous Chef and line cooks to timing-matchdishes, ensuring tables are served simultaneously

Plating and Quality Assurance

Plate with care: Present all food beautifully, ensuring plates are clean, correctlygarnished, and served at the optimal hot or cold temperature

Check satisfaction: Taste food profiles consistently throughout production to ensure flavorprofiles meet company standards before leaving the pass





Maintain hygiene: Discretely and constantly clean cutting boards, knives, and prepsurfaces throughout service to prevent cross-contamination

Closing and SanitizationTouch-ups

Secure the kitchen: Label, wrap, and properly store all leftover prepared food componentssecurely in their designated refrigeration units

Final walk-through: Check that all gas lines, ovens, grills, and induction burners areturned off securely, and ensure walk-in seals are tightly shut

Reset the station: Deep-clean and sanitize all stainless-steel tables, cooking ranges, andfloor mats, leaving the kitchen completely ready for the next shift

End-of-Shift Wrap-up

Log completed work: Reconcile food waste logs, count remaining high-value proteins, and logmaintenance feedback or equipment issues

Indent and restock: Draft the ingredient requisition order for the next day's shift, updatethe handover logbook, and brief the incoming kitchen team

Requirements and Skills

Education: Degreein Hotel Management

Communication: Teamplayer with excellent active listening, clear verbal coordination, and stronginterpersonal skills on the kitchen line

Time Management: Ability to multitask, manage high volumes of orders, and workefficiently under pressure during peak rush hours

Attention to Detail: High standard of personal hygiene and grooming, immaculate stationpresentation, and high accuracy in recipe execution

Technical Skill: Fundamental knowledge of culinary terminology, precise knife skills,and familiarity with HACCP or food safety regulations

Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.

📌 Kitchen(2) Professional (Gurugram)
🏢 East India Hotels (EIH)
📍 Gurugram