1. Food Production & Culinary Operations

- Prepare authentic Indian cuisine covering North Indian, South Indian and regional specialities.
- Handle breakfast, lunch, dinner, buffet, à la carte and banquet preparations.
- Prepare Indian gravies, curries, dal, rice, biryani, pulao, tandoori items, kebabs, breads and accompaniments.
- Maintain consistency in taste, flavour, texture, portion size and presentation.
- Ensure timely preparation and smooth food service during peak hours.
- Follow standard recipes and instructions from the Executive Chef.

2. Kitchen Section Management

- Independently manage the assigned Indian kitchen section.
- Plan daily mise-en-place according to occupancy, covers and banquet requirements.
- Allocate duties and supervise Commis Chefs and kitchen helpers.
- Coordinate with other kitchen sections and restaurant service teams.
- Ensure adequate food availability during all meal periods.
- Maintain proper workflow and discipline in the kitchen.

3. Menu Planning & Development

- Assist the Executive Chef in planning daily and weekly menus.
- Introduce new Indian dishes and regional specialities.
- Develop buffet menus suitable for corporate guests, families and special events.
- Suggest seasonal dishes and festival menus.
- Maintain variety and presentation standards across all food outlets.

4. Food Cost & Inventory Control

- Prepare daily kitchen indents based on operational requirements.
- Monitor the consumption of meat,



poultry, vegetables, groceries and spices.
- Follow FIFO and stock rotation procedures.
- Control food wastage and maintain portion standards.
- Ensure proper storage and handling of raw and cooked food.
- Assist in monthly physical stock verification.

5. Hygiene & Food Safety

- Maintain personal grooming and hygiene standards.
- Ensure cleanliness of kitchen equipment, utensils and workstations.
- Follow HACCP and hotel food safety procedures.
- Monitor food temperature, storage conditions and expiry dates.
- Prevent cross-contamination and ensure safe food handling.

6. Staff Supervision & Training

- Train junior chefs in Indian cooking techniques and standard recipes.
- Monitor staff attendance, punctuality and grooming.
- Conduct pre-service kitchen briefings.
- Ensure proper delegation of duties and team coordination.
- Evaluate staff performance and report operational issues to the Executive Chef.

7. Guest Satisfaction & Quality Control

- Ensure food quality meets hotel standards.
- Handle special guest requests and dietary requirements.
- Monitor buffet presentation and timely replenishment.
- Respond to guest feedback and take corrective action.
- Maintain consistency across restaurant, room service and banquet operations.

Job Type: Full time

Pay: ₹20,022.27 - ₹24,039.21 per month

Benefits:

- Food provided

Work Location: In person

📌 Indian DCDP (Coimbatore)
🏢 JENNEYS RESIDENCY PRIVATE
📍 Coimbatore