Unit Chef

1 week ago

Fort Mumbai Maharashtra, India Hurrem's (Prime Foods & Confectionery LLP) Full time

Unit Operations and Kitchen Manager

Kitchen Operations

1. Food Quality and Presentation: Ensure that food is prepared and presented to the highest standards, meeting customer expectations and culinary benchmarks.

2. Kitchen Efficiency and Productivity: Optimize kitchen operations to ensure efficient food preparation, minimize waste, and reduce labor costs.

3. Inventory Management: Manage inventory levels, ordering supplies and ingredients as needed to minimize waste and optimize efficiency.

F&B Service

1. Customer Service: Ensure that customers receive exceptional service, responding promptly to customer complaints and feedback.

2. Service Standards: Maintain high service standards, ensuring that customers have a memorable dining experience.

3. Table Management: Optimize table management to minimize wait times, ensure efficient seating, and maximize table turns.

Team Management

1. Team Leadership: Lead and manage a team of chefs, cooks, and food and beverage service staff, providing guidance, training, and support.

2. Staff Development: Develop and implement training programs to ensure that staff have the skills and knowledge needed to meet the highest standards.

3. Staff Engagement: Foster a positive and inclusive work environment, promoting staff engagement and retention.

Financial Management

1. Budgeting and Cost Control: Assist in budgeting and cost control, ensuring that kitchen and F&B service operations are run within budget.

2. Revenue Growth: Implement strategies to drive revenue growth, increase sales, and improve profitability.

3. Expense Management: Manage expenses, minimizing waste and optimizing efficiency.

Health and Safety

1. Food Safety: Ensure that kitchen and F&B service operations meet the highest standards of food safety, complying with relevant regulations and laws.

2. Health and Safety: Ensure that kitchen and F&B service operations meet the highest standards of health and safety, complying with relevant regulations and laws.

3. Risk Management: Identify and mitigate risks, ensuring that kitchen and F&B service operations are run safely and efficiently.

Quality Assurance

1. Quality Control: Implement and maintain quality control processes to ensure that food is prepared and presented to the highest standards.

2. Customer Feedback: Monitor customer feedback, responding promptly to customer complaints and feedback.

3. Continuous Improvement: Continuously evaluate and improve kitchen and F&B service operations, implementing changes to drive quality and efficiency.

Pay: ₹75,000.00 - ₹100,000.00 per month

**Benefits**:

- Health insurance
- Leave encashment
- Paid sick time
- Provident Fund

Schedule:

- Day shift

Work Location: In person

Expected Start Date: 17/02/2025

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