Verified Job
Restaurant - Food Service
CDP Chef
Restaurant - Food Service
#784695
Remote / WFH
Stanza Living
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
• 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
