Kitchen Incharge

**Kitchen Operations**
- Supervise and coordinate activities of all kitchen staff across different sections (South Indian, North Indian, Chinese, Continental, Bakery, etc.).
- Ensure timely preparation, cooking, and presentation of food for restaurants, banquets, and room service.
- Monitor mise-en-place and maintain smooth flow of operations during service hours.
- Assist in menu planning, buffet layout, and introduction of new dishes.

**Quality & Hygiene**
- Ensure food is prepared as per hotel standards in terms of taste, quality, and presentation.
- Enforce HACCP, FSSAI, and hotel hygiene & safety guidelines.
- Conduct regular kitchen inspections to ensure cleanliness, sanitization, and safe storage of raw materials.
- Monitor stock rotation (FIFO & LIFO) and reduce wastage.

**Staff Management**
- Supervise and guide chefs, commis, and utility staff to maintain discipline and efficiency.
- Assign duties, prepare shift schedules, and ensure adequate staffing for operations.
- Train and develop kitchen team on culinary skills, hygiene practices, and hotel standards.
- Motivate staff to maintain high morale and teamwork.

**Cost & Inventory Control**
- Monitor food cost, portion control, and wastage to achieve budgeted targets.
- Check daily indenting of raw materials and coordinate with the stores/purchase department.
- Maintain par stock and verify quality & quantity of ingredients received.

**Coordination & Reporting**
- Liaise with F&B Service team to ensure guest satisfaction.
- Handle guest feedback related to food and take corrective measures when required.
- Report to Executive Chef/Sous Chef regarding operations, challenges, and improvements.
- Maintain kitchen logbooks (temperature records, cleaning schedules, breakages, wastage).

**Skills & Competencies**
- Strong knowledge of multi-cuisine operations (Indian, South Indian, Chinese, Continental, Banquet).
- Excellent leadership, organizational, and communication skills.
- Ability to work under pressure and meet deadlines.
- Good knowledge of food safety regulations and cost control.
- Problem-solving and decision-making abilities.

Pay: ₹30,000.00 - ₹35,000.00 per month

Work Location: In person