CDP Chef

Job description

Job Description - Responsible for managing the assigned kitchen section and ensuring smooth day-to-day operations. - Prepare and deliver high-quality food while maintaining consistency in taste, presentation, and portion standards. - Supervise and guide Commis and Demi Chef de Partie staff to ensure efficient kitchen operations. - Monitor section inventory, stock consumption, and requisitions to ensure uninterrupted production. - Control food costs by minimizing wastage and ensuring optimum utilization of raw materials. - Ensure adherence to food safety, hygiene standards, HACCP guidelines, and company SOPs. - Coordinate with the Sous Chef and Senior Sous Chef to ensure timely execution of orders and smooth service operations. - Maintain section records, production logs, consumption reports, and inventory documentation. - Ensure proper storage of food items and maintain cleanliness of the assigned work area. - Support menu execution, recipe standardization, and continuous process improvements within the kitchen. Key Result Areas (KRAs) - Manage the assigned kitchen section. - Ensure quality food production. - Maintain portion and presentation standards. - Control section inventory and minimize wastage. - Train and guide junior kitchen staff. - Maintain hygiene and cleanliness. - Ensure timely order execution. - Follow standard recipes and SOPs. - Monitor stock consumption, requisitions, and inventory records. - Maintain production logs and support food cost control initiatives. Pay: ₹8,739.03 - ₹35,115.21 per month Work Location: In person