• Managing kitchen staff : Overseeing kitchen staff, including line cooks, prep cooks, and dishwashers, by delegating tasks, providing guidance, and ensuring efficiency
• Food preparation : Preparing dishes and ensuring quality taste or presentation
• Menu creation : creating and maintaining menus and recipes
• Inventory and supply management : Tracking inventory, ordering supplies, and maintaining quality standards
• Kitchen operations : Managing kitchen operations, including scheduling employees, maintaining kitchen equipment, and keeping stations clean
• Administrative duties : Handling administrative duties, such as performance reviews
• Cost control : Maintaining food cost and working with the general manager and executive chef to set the direction of the business
• Time management
• Communication
• Attention to detail
• Food safety knowledge
• Flexibility
• Leadership
• Focus under pressure
Job Types: Full-time, Permanent
Pay: ?25,000.00 - ?30,000.00 per month
Benefits:
• Food provided
Schedule:
• Day shift
• Morning shift
• Night shift
• Rotational shift
Supplemental Pay:
• Performance bonus
• Yearly bonus
Experience:
• total work: 5 years (Preferred)
Work Location: In person
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