Key Roles & Responsibilities

A. Food Preparation & Production

- Assist the Chef de Partie in managing the assigned kitchen section.
- Ensure food preparation is carried out as per standard recipes, portion sizes and presentation guidelines.
- Prepare ingredients, mise en place and dishes as per operational requirements.
- Ensure timely food preparation and service during operational hours.
- Maintain consistency in taste, quality and presentation of all dishes.
- Monitor food quality and ensure that all dishes meet the brand's standards.

B. Kitchen Operations

- Assist in the daily opening and closing activities of the assigned section.
- Ensure proper handling, storage and rotation of food items.
- Monitor stock levels and inform the Chef de Partie about shortages or replenishment requirements.
- Minimise food wastage and ensure optimum utilisation of ingredients.
- Ensure all kitchen equipment and utensils are used and maintained appropriately.

C. Hygiene & Food Safety

- Maintain personal hygiene and grooming standards at all times.
- Ensure compliance with FSSAI and FoSTaC food safety guidelines.
- Follow proper food storage, temperature control and food handling procedures.
- Ensure cleanliness and sanitation of the assigned kitchen section.
- Follow FIFO (First In, First Out) and proper food labelling practices.
- Ensure prevention of cross-contamination and adherence to food safety protocols.

D. Team Management & Coordination

- Assist in supervising and guiding Commis Chefs and kitchen assistants.
- Coordinate with other kitchen sections to ensure smooth and timely service.
- Support the Chef de Partie in allocating daily tasks and monitoring execution.




- Maintain effective communication with the service team regarding order requirements and delays.
- Demonstrate teamwork, discipline and accountability.

E. Cost Control & Inventory Management

- Ensure appropriate portion control and minimise food wastage.
- Assist in stock counting and inventory management.
- Monitor ingredient usage and report discrepancies to the Chef de Partie.
- Ensure proper utilisation of raw materials and adherence to kitchen cost-control procedures.

3. Key Skills & Competencies

- Good culinary skills and knowledge of food preparation techniques.
- Knowledge of kitchen operations and assigned cuisine.
- Understanding of food safety, hygiene and sanitation standards.
- Time management and ability to work under pressure.
- Attention to detail and consistency in food quality.
- Teamwork and coordination.
- Communication and interpersonal skills.
- Problem-solving and adaptability.
- Leadership ability to guide junior kitchen staff.

4. Qualification & Experience

- Diploma or certification in Culinary Arts / Hotel Management preferred.
- 2–4 years of relevant experience in a professional kitchen.
- Experience in the relevant cuisine or restaurant category will be an added advantage.
- Prior experience handling an independent kitchen section is preferred.

5. Key Performance Indicators (KPIs)

- Food quality, consistency and presentation.
- Timely preparation and service execution.
- Adherence to standard recipes and portion control.
- Kitchen hygiene and food safety compliance.
- Food wastage and cost control.
- Inventory management and stock handling.
- Team coordination and support.
- Compliance with kitchen SOPs and operational standards.

Pay: ₹15,000.00 - ₹40,000.00 per month

Advantages:

- Food provided
- Health insurance
- Provident Fund

Work Location: In person

📌 DCDP (Mumbai)
🏢 All In Hospitality India
📍 Mumbai