Pantry Chef - Mumbai, India - Madcherry Hospitality Pvt. Ltd.

Madcherry Hospitality Pvt. Ltd.

Verified Company

Mumbai, India

1 week ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

Job Title:
Pantry (Specialised chef)

Senior

Job Brief:
Preparing salads, sand witches, juices, sauces, etc.

A pantry chef is responsible for preparing and organising the ingredients and dishes that are needed for the daily operations of the kitchen.

Job Type:

Full time

Type of Company:
Hospitality Industry

Central Kitchen (Pure Vegetarian, Jain, Vegan)

Work mode:

Full time
On site
Work from office

Work Location:
Vashi, Navi Mumbai

Note:

Interview Location :
Vikhroli, Mumbai

Shift Timings:10.00 AM to 7.00 PM

Working:

6 days working
1 days Holiday
Rotating shifts

Experience:

Minimum
Minimum

experience of 2 years or more than that in kitchen & production department can apply.

Maximum

Experience up to 6 year or more than that in kitchen & production department can apply.

Note:

Salary slab:

Minimum
Rs.10,000/
Per month (Fixed + Variables)

Maximum

Rs.25,000/
Per month (Fixed + Variables)

Note:

Food and accommodation will be provided (as per requirement).
Salary offered is fix + Variables, but target oriented.

Education qualification:

Degree or diploma in Culinary science, Culinary arts or related certificate

BHM

Bachelor of Hotel Management (not compulsory, but will be an added advantage)

The pantry chef plays a critical role, ensuring that ingredients are properly prepared and organised for use by other chefs.

They must be highly organised, efficient, and detail-oriented, with a deep understanding of kitchen operations and the culinary arts.

Duties & Responsibilities:

Prepares ingredients:

A pantry chef is responsible for preparing ingredients, such as chopping vegetables, preparing sauces, to be used in salads and sandwiches.

Prepares cold dishes:

The pantry chef is responsible for preparing cold dishes, such as salads, sandwiches, and appetisers, that do not require cooking.

Ensures organisation:

The pantry chef must ensure that the pantry area is clean, organised, and well-stocked with all necessary ingredients and tools.

Manages inventory:

The pantry chef is responsible for managing inventory and ordering supplies to ensure that the pantry is always stocked with the necessary ingredients.

Coordinates with other chefs:

The pantry chef coordinates with other chefs in the central kitchen to ensure that all ingredients are prepared and available for their dishes.

Ensures quality:

The pantry chef is responsible for ensuring the quality of the ingredients and dishes that they prepare, making sure that they meet the standards and expectations of the central kitchen.

Maintains kitchen safety:

The pantry chef must follow all safety protocols and maintain a clean and safe working environment to prevent accidents and injuries.

Trains and supervises staff:

The pantry chef may be responsible for training and supervising junior staff members who work in the pantry area.

Assists with menu planning:

The pantry chef may assist with menu planning and recipe development, providing suggestions and ideas for dishes that can be prepared using pantry ingredients.

Requirements & Qualifications

Key Skills:

Culinary knowledge:

The pantry chef should have a strong foundation in cooking techniques, including knife skills, preparation techniques, and cooking methods.

Should have deep understanding of culinary techniques, ingredients, and recipes.

Organisation:
The pantry chef must be highly organised and able to maintain a clean and well-stocked pantry area.

Attention to detail:

The pantry chef must be detail-oriented and able to ensure that all ingredients are accurately measured, labeled, and prepared according to recipe specifications.

Time management:

The pantry chef must be able to manage their time effectively to ensure that all ingredients are prepared and available on time.

Must be able to work efficiently and effectively to prepare ingredients and dishes within a set time frame.

Inventory management:

The pantry chef must have strong inventory management skills to ensure that the pantry is always well-stocked with the necessary ingredients.

Must be able to manage inventory, including ordering, receiving, storing, and rotating ingredients to ensure freshness and minimise waste.

Communication:

The pantry chef must be able to communicate effectively with other kitchen staff, including chefs, line cooks, to ensure that all ingredients are prepared and delivered in a timely and efficient manner.

Safety and sanitation:

The pantry chef must have a strong understanding of kitchen safety and sanitation protocols to prevent accidents and ensure food safety.

Must maintain a clean and safe working environment, including practicing proper sanitation procedures and adhering to food safety regulations.

Adaptability:

The pantry chef should be able to adapt to changes in the menu or operations of the central kitchen as needed.