- Manage and supervise the assigned kitchen section, such as Indian, South , Continental, Chinese, Tandoor.

- Prepare and cook food as per standard recipes and hotel quality standards.

- Ensure timely food preparation and service during breakfast, lunch, and dinner operations.

- Maintain consistency in food taste, quality, portion size, and presentation.

- Monitor daily food preparation and ensure minimum wastage.

- Check the availability of raw materials and coordinate with the Sous Chef for indenting.

- Ensure proper storage, labelling, and FIFO practices for food items.

- Maintain kitchen cleanliness and follow food safety and hygiene standards.

- Guide, train, and supervise Commis Chefs and kitchen helpers.

- Monitor food costs and control unnecessary wastage.

- Ensure proper handling and maintenance of kitchen equipment.

- Follow hotel SOPs and instructions from the Executive Chef and Sous Chef.

Pay: ₹25,000.00 - ₹30,000.00 per month

Advantages

- Flexible schedule

- Food provided

- Health insurance

- Leave encashment

- Life insurance

- Paid sick time

- Paid time off

- Provident Fund

Work Location: In person

📌 Chef de Partie (HSR Layout)
🏢 Bloom Hotels Group
📍 HSR Layout