Chef

Job Summary

Responsible for managing a designated kitchen section, ensuring high-quality food preparation, maintaining hygiene standards, and supervising junior kitchen staff.

Key Responsibilities

• Oversee daily operations of the assigned kitchen section.

• Ensure food is prepared and presented according to company standards.

• Supervise, train, and guide DCDPs and Commis chefs.

• Monitor stock levels and place requisitions as required.

• Maintain food quality, consistency, and portion control.

• Ensure compliance with food safety, hygiene, and sanitation standards.

• Minimize food wastage and control kitchen costs.

• Assist in menu planning and recipe development.

Requirements

• 3–8 years of culinary experience in hotels or restaurants.

• Strong knowledge of food preparation and kitchen operations.

• Good leadership and team management skills.

• Knowledge of food safety and hygiene standards.

• Ability to work efficiently in a fast-paced environment.

• It is a Full Time కుక్ / చెఫ్ job for candidates with 3 - 6 years of experience.