Job Description

1. Job duties:

Manage kitchen assuming responsibility for a smooth running of the operation. Mastering and Teaching Cooking Techniques for south Indian food. Recipe Development: Drive innovation in existing food offerings. Responsible for planning and implementing Menus. Plan & Implement food concepts/festivals as per events. Ensure Menus of Change guidelines are implemented and followed. Understand and adhere SOPs for hygiene, portion control, preparation and storage methods. Coordination of the dynamics of the day. Be physically present in the operation to direct and guide. Manages food and product ordering by keeping detailed records and minimizes waste. Provide guidance to junior kitchen staff members. Coordinate with procurement team on supply ordering, kitchen efficiency. Ensure the food service operations confirm to highest quality & safety standards. Ensure consistency in quality and safety of daily deliverables. Understand and follows Integrated Food & Beverage Guidelines. Knowledge of all audits, Understanding and readiness for audits. Responsible for First day of Work of new employees and monitoring of onboarding.
2. Weekly working hours: 48

3. Skill, experience and qualifications required

At least 3 years of experience working as a Chef in south Indian cuisines. Basic MS Office knowledge. Degree/Diploma/any other qualifications in the food industry.
Job Types: Full-time, Permanent

Pay: 39,500.00 per year

Benefits:

Company pension Employee discount
Experience:

Chef (South Indian Regional Andhra,Kerala ): 3 years (required)
Work Location: In person

Expected start date: 01/06/2025