Kitchen incharge

Kitchen Operations

• Supervise and coordinate activities of all kitchen staff across different sections (South Indian, North Indian, Chinese, Continental, Bakery, etc.).
• Ensure timely preparation, cooking, and presentation of food for restaurants, banquets, and room service.
• Monitor mise-en-place and maintain smooth flow of operations during service hours.
• Assist in menu planning, buffet layout, and introduction of new dishes.

Quality & Hygiene

• Ensure food is prepared as per hotel standards in terms of taste, quality, and presentation.
• Enforce HACCP, FSSAI, and hotel hygiene & safety guidelines.
• Conduct regular kitchen inspections to ensure cleanliness, sanitization, and safe storage of raw materials.
• Monitor stock rotation (FIFO & LIFO) and reduce wastage.

Staff Management

• Supervise and guide chefs, commis, and utility staff to maintain discipline and efficiency.
• Assign duties, prepare shift schedules, and ensure adequate staffing for operations.
• Train and develop kitchen team on culinary skills, hygiene practices, and hotel standards.
• Motivate staff to maintain high morale and teamwork.

Cost & Inventory Control

• Monitor food cost, portion control, and wastage to achieve budgeted targets.
• Check daily indenting of raw materials and coordinate with the stores/purchase department.
• Maintain par stock and verify quality & quantity of ingredients received.

Coordination & Reporting

• Liaise with F&B Service team to ensure guest satisfaction.
• Handle guest feedback related to food and take corrective measures when required.
• Report to Executive Chef/Sous Chef regarding operations, challenges, and improvements.
• Maintain kitchen logbooks (temperature records, cleaning schedules, breakages, wastage).

Skills & Competencies

• Strong knowledge of multi-cuisine operations (Indian, South Indian, Chinese, Continental, Banquet).
• Excellent leadership, organizational, and communication skills.
• Ability to work under pressure and meet deadlines.
• Good knowledge of food safety regulations and cost control.
• Problem-solving and decision-making abilities.

Job Type: Full-time

Pay: ₹30,000.00 - ₹35,000.00 per month

Work Location: In person