Job Description

Heres what makes working at Salad Days exciting: - Fast-paced Growth: Were expanding rapidly across Delhi NCR, Bengaluru, and Mumbai, and you'll be part of the excitement! - Fresh & Healthy Focus: Be a part of a team passionate about creating delicious and nutritious meals. - Multiple Locations: Work in a vibrant kitchen environment across our cloud kitchens and organic farm. Are you ready to join our team and help us revolutionize healthy eating in India? Job Overview As a Team Member Gold at Salad Days, you will play a crucial role in our kitchen operations, ensuring the preparation of high-quality salads and other dishes. You will be responsible for maintaining our high standards of food safety, hygiene, and operational efficiency, while also executing recipes accurately to deliver delicious and consistent meals to our customers. Additionally, you will handle mise planning, manage peak times efficiently, and oversee daily inventory tasks. Key Responsibilities Learn the elements that constitute a we'll-balanced and appealing salad. Gain in-depth knowledge of Salad Days menu items, ingredients, and preparation methods. Adhere to food safety standards and hygiene practices to ensure a clean and safe kitchen environment. Learn and practice essential food preparation techniques, including cutting, blanching, and boiling. Properly handle ingredients and follow planogram guidelines for ingredient storage and organization. Learn and execute Salad Days recipes accurately. Plan and manage the quantity and schedule of mise-en-place activities to ensure timely preparation. Efficiently handle peak times while adhering to prescribed KPT to maintain service standards. Manage daily inventory tasks, including conducting physical inventory counts and reporting stock-in-hand accurately. Requirements High school diploma or equivalent. Culinary education is a plus but not required. Minimum of 6 months of experience in a kitchen or food service environment, including hands-on experience with food preparation, cooking, and inventory management. Intermediate understanding of kitchen operations and advanced food preparation techniques. Strong organizational skills for planning and managing mise-en-place activities. Ability to handle peak service times efficiently and meet performance targets. Proficiency in inventory management, including physical counts and accurate reporting. Positive attitude, excellent work ethic, and ability to work under pressure.