Job Responsibilities
Kitchen Management: Manage daily kitchen operations and ensure smooth food preparation and service.
Staff Management: Supervise chefs, cooks, kitchen helpers, and other kitchen staff.
Food Quality: Maintain food quality, taste, presentation, and consistency.
Inventory Management: Monitor stock levels of vegetables, meat, seafood, spices, and other kitchen supplies.
Food Cost Control: Control food wastage, manage portion sizes, and maintain food costs within the approved budget.
Hygiene and Safety: Ensure proper kitchen cleanliness, food safety, and personal hygiene standards.
Menu Planning: Coordinate with the Head Chef or management for menu planning and current dishes.
Purchase Coordination:



Coordinate with the purchase department for daily kitchen requirements.
Equipment Maintenance: Ensure kitchen equipment is clean, protected, and in working condition.
Reporting: Maintain records of stock, wastage, food production, and staff attendance.
Food Preparation Planning: Ensure all food items are prepared on time for restaurant service, buffet, and events.
Cost and Waste Monitoring: Check expiry dates, proper food storage, and FIFO (First In, First Out) practices.

Pay: From ₹40,000.00 per month

Advantages:
Food provided
Health insurance
Provident Fund

Work Location: In person

📌 All Rounder Operator Cdp Bhubaneswar (India)
🏢 DYAUS FITNESS CLUB
📍 India