Outlet chef

Primary Responsibilities:

• Kitchen Management:
• Oversee day-to-day kitchen operations.
• Supervise all kitchen staff, including sous chefs, line cooks, and dishwashers.
• Schedule shifts and manage staffing needs.
• Menu Planning:
• Develop and design menus, ensuring variety, creativity, and profitability.
• Collaborate with restaurant owners or general managers on seasonal or promotional menus.
• Update dishes based on customer feedback and food trends.
• Food Preparation and Quality Control:
• Ensure all food is prepared to high standards of taste, presentation, and hygiene.
• Monitor portion control, food consistency, and plating.
• Conduct regular taste tests and kitchen audits.
• Inventory and Cost Control:
• Order food and supplies within budget.
• Manage stock levels and minimize food waste.
• Ensure proper storage and rotation of inventory (FIFO).
• Health & Safety Compliance:
• Enforce health, safety, and hygiene standards.
• Ensure all staff follow food safety regulations (e.g., HACCP).
• Maintain a clean and organized kitchen environment.
• Training and Leadership:
• Train and mentor kitchen staff.
• Conduct performance reviews and provide feedback.
• Foster teamwork and resolve conflicts in the kitchen.
• Collaboration:
• Work closely with front-of-house managers to ensure smooth service.
• Communicate with suppliers and negotiate contracts as needed.
• Attend management meetings and contribute to strategic decisions.

Key Skills and Attributes:

• Exceptional culinary skills and creativity.
• Strong leadership and communication.
• Organizational and multitasking abilities.
• Knowledge of budgeting and food costing.
• Thorough understanding of food safety regulations.

Job Types: Full-time, Permanent

Pay: ₹75,000.00 - ₹110,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Leave encashment
• Paid sick time
• Paid time off

Schedule:

• Rotational shift

Supplemental Pay:

• Performance bonus

Experience:

• total work: 3 years (Preferred)

Work Location: In person