Kitchen management
Manage and control the assigned kitchen section.
Ensure smooth daily kitchen operations.
Organise staff duties and allocate responsibilities.
Maintain discipline, cleanliness, and qualified standards.
Ensure the kitchen is ready before service.
Coordinate with the Head Chef and Sous Chef.
Staff supervision and management
Supervise Commis Chefs, apprentices, and kitchen helpers.
Guide and train junior kitchen staff.
Monitor staff performance and attendance.
Assign daily tasks and check that work is completed.
Maintain teamwork and discipline.
Handle minor staff issues and report reliable matters to senior management.
Food production and quality control
Ensure food is prepared according to standard recipes.
Maintain consistency in taste, presentation, and portion size.
Check food quality before service.
Ensure timely preparation and food delivery.
Minimise food wastage.
Hygiene and food safety
Maintain kitchen hygiene and sanitation.
Follow food safety standards and FIFO procedures.
Monitor food storage and temperature.
Ensure proper labelling and date marking.
Maintain personal hygiene and cleanliness among staff.
Stock and inventory management
Check daily stock requirements.
Prepare requisitions for kitchen ingredients.
Monitor stock levels and avoid unnecessary wastage.
Check the quality of received ingredients.
Maintain proper storage and stock rotation.
Taking responsibility
A responsible CDP should:
Take ownership of kitchen operations in their assigned section.
Make decisions during service within their authority.
Solve operational problems quickly.
Ensure staff complete their responsibilities.
Report equipment breakdowns, shortages, and staff issues.
Take responsibility for mistakes and implement corrective actions.
Maintain standards even when the Head Chef or Sous Chef is absent, if authorised.
Pay: ₹30,000.00 - ₹35,000.00 per month
Perks:
Flexible schedule
Food provided
Paid time off