Head chef, Sous chef, DCDP, CDP, Commi 1,2,3 (India)

1. Kitchen Operations:

· Operational Management: Assist in managing daily kitchen operations, ensuring efficiency and smooth workflow.

· Task Delegation: Delegate tasks to kitchen staff, ensuring all duties are performed efficiently and effectively.

· Service Coordination: Coordinate with front-of-house staff to ensure timely and productive service.

2. Quality Control:

· Quality Assurance: Ensure all dishes meet the restaurant’s standards for quality and consistency.

· Regular Inspections: Conduct regular inspections of prepared dishes and ingredients to maintain high standards.

· Issue Resolution: Address and resolve any quality issues promptly, ensuring standards are upheld.

3. Staff Development:

· Training Programs: Develop and implement training programs for kitchen staff, ensuring continuous improvement.

· Mentorship: Mentor and support junior chefs, providing guidance and feedback to enhance their skills.

· Performance Reviews: Conduct regular performance reviews for kitchen staff, identifying areas for improvement.

4. Inventory and Cost Control:

· Inventory Management: Monitor and manage inventory levels, ensuring proper storage and rotation of ingredients.

· Cost Control: Implement cost control measures to minimize waste and control food costs.

· Record Keeping: Maintain accurate records of inventory, usage, and waste.

Job Type: Full-time

Benefits

• Food provided
• Health insurance
• Provident Fund

Work Location: In person