Inventory Management: Monitor stock levels, handle raw or cold foods, and reorder supplies to ensure operational efficiency.
Quality & Safety Control: Enforce hygiene, health, and safety standards. Maintain a sanitized workspace and ensure all food is stored properly to prevent waste.
Experience: Typically 3-5 years of experience working in a commercial, fast-paced kitchen environment.
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- Responsible for supervising restaurant's operation and ensuring the performance of cleaning programs and activities is fully implemented and measured
Set up and stock stations with all necessary supplies to prepare for service.
Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.
Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
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If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll prepare and deliver a complete menu that delights our guests.
Must be handling South & North Indian customers by speaking multi-lingually. Must be able to work on public holidays, weekends and rotational shifts.