Key Responsibilities: Food Preparation & Production: Prepare ingredients, bake goods, and produce pastries, confections, and other items as per menu requirements. Ensure high-quality standards are maintained throughout the food preparation process. Develop new recipes for seasonal menus in collaboration with colleagues. Suggest innovative ways to present dishes creatively. Menu Planning & Coordination: Plan and execute menus, working closely with Sous Chefs and Executive Chefs to ensure consistency and creativity. Ensure that the kitchen is adequately stocked with all necessary supplies at all times. Place timely orders for ingredients, focusing on those that are essential for daily operations. Manage ingredients that need frequent replenishing to maintain smooth kitchen operations. Quality Assurance & Productivity: Monitor the production of food to ensure high-quality standards are met, including speed and consistency. Ensure all food items meet the required health, safety, and hygiene standards. Supervise buffets and special functions, ensuring quality and efficiency. Continuously seek ways to improve kitchen productivity, such as optimizing cooking processes and minimizing waste. Team Collaboration & Communication: Coordinate daily tasks and activities with the Sous Chef or Executive Chef to ensure smooth operations. Maintain effective communication with other chefs and kitchen staff to ensure alignment with operational goals. Supervise and work cooperatively within the team to achieve high performance. Supervision & Problem Solving: Supervise kitchen staff during special events and buffets, providing guidance and ensuring smooth execution. Address and solve problems quickly and efficiently to avoid disruptions in service. Organization & Administrative Tasks: Prepare food requisitions, monitor inventory, and ensure the kitchen remains clean and organized. Suggest and implement new procedures to improve workflow and kitchen efficiency. Health, Safety & Hygiene: Ensure adherence to all relevant health, safety, and hygiene standards in the kitchen at all times. Provide leadership and guidance to ensure that kitchen operations comply with established protocols. By enhancing organization, communication, and collaboration with senior chefs, the role contributes significantly to kitchen efficiency, quality, and innovation. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Education: Diploma (Preferred) Experience: CDP Bakery: 3 years (Required) Hotel management: 7 years (Required) Work Location: In person