CDP/Sr. CDP

Key Result Areas (KRA) for CDP / Senior CDP

1. Quality Assurance:

o Standard Maintenance: Ensure all prepared items meet the restaurant’s standards for quality and consistency.

o Quality Control: Implement and maintain quality control procedures, conducting regular checks on ingredients and dishes.

o Feedback Implementation: Use customer and staff feedback to continuously improve quality standards.

2. Operational Efficiency:

o Kitchen Operations: Streamline kitchen operations to ensure smooth service and efficient workflow.

o Productivity Optimization: Optimize productivity in the base kitchen, identifying and addressing any bottlenecks.

o Time Management: Ensure all tasks are completed within specified timeframes, maintaining high standards of efficiency.

3. Leadership:

o Team Leadership: Lead and motivate kitchen staff in the base kitchen, fostering a positive and collaborative work environment.

o Guidance and Support: Provide guidance and support to junior chefs, helping them develop their skills and knowledge.

o Performance Management: Conduct regular performance reviews and provide constructive feedback to team members.

4. Menu Development:

o Menu Planning: Contribute to menu planning and development, incorporating feedback and new culinary trends.

o Recipe Development: Develop and refine recipes to ensure they meet the restaurant’s standards and customer preferences.

o Training: Ensure kitchen staff are trained on new menu items and preparation techniques.

5. Customer Satisfaction:

o Customer Feedback: Address customer feedback and implement improvements to enhance dining experience.

o Presentation Standards: Ensure all dishes are presented to the highest standards, meeting customer expectations.

o Consistency: Maintain consistency in the preparation and presentation of dishes, ensuring repeat customer satisfaction.

6. Team Coordination:

o Team Management: Manage and coordinate the kitchen team during service, ensuring efficient workflow.

o Staff Training: Train and mentor junior kitchen staff, ensuring they understand and follow service procedures.

o Communication: Maintain effective communication with front-of-house staff to ensure a seamless dining experience.

7. Inventory and Cost Management:

o Stock Control: Monitor and manage inventory levels, ensuring adequate supplies for service.

o Cost Management: Implement cost control measures to minimize waste and control food costs.

Job Type: Full-time

Pay: Up to ₹35,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Application Question(s):

• European background / Basic knowledge of Excel

Work Location: In person