Job Description

• Menu Planning and Execution:Assist in planning and developing menus for the designated cuisine type (Continental or South Indian)
• Execute dishes in accordance with established recipes and presentation standards
• Cooking and Food Preparation:Prepare and cook dishes as per the menu, ensuring consistency in taste, flavor, and presentation
• Oversee the cooking process and manage timing to ensure timely service
• Quality Control:Maintain high standards of food quality, hygiene, and safety
• Conduct regular checks to ensure adherence to recipes and portion sizes
• Section Management:Take charge of a specific section of the kitchen, such as grill, sauce, pastry, or South Indian cuisine
• Coordinate with other kitchen staff for smooth operations
• Ingredient Management:Manage and control inventory for the designated section
• Ensure the availability of fresh and quality ingredients
• Team Collaboration:Collaborate with other chefs and kitchen staff to coordinate menu items and ensure seamless service
• Communicate effectively with the kitchen team
• Training and Development:Train and mentor junior kitchen staff in cooking techniques and presentation
• Ensure adherence to culinary standards
• Hygiene and Safety:Follow and enforce proper food handling, storage, and sanitation standards
• Conduct regular checks to maintain a clean and organized kitchen
• Menu Innovation:Contribute to menu innovation and the development of new dishes
• Stay updated on industry trends and incorporate modern cooking techniques
• Customer Interaction:Collaborate with the service staff to understand customer preferences and feedback
• Make adjustments to dishes based on customer requests
• Adherence to Regulations:Ensure compliance with food safety regulations and health codes
• Implement and enforce kitchen policies and procedures .

Job Type: Full-time

Schedule:

• Day shift

Experience:

• total work: 10 years (Preferred)

Work Location: In person