Asst Manager - Chef For Industrial Kitchen

Amara Raja Group; Chittoor; On-site; INR 400,000 - 700,000; Full time

Job summary

Amara Raja Group in Andhra Pradesh is seeking an Assistant Manager Chef to oversee kitchen operations, ensure high-quality food, maintain safety standards, and lead the kitchen team to deliver exceptional meals for guests and events.

The role demands Diploma or Bachelor in Hotel Management, strong leadership, and hands-on experience in large kitchen operations, with a focus on menu planning, cost control, and compliance with food safety guidelines.

Qualifications

• Diploma/Degree in Hotel Management, Culinary Arts, or related field.
• 58 years of experience in large kitchen operations,
• Strong knowledge of food preparation, menu planning, and kitchen management.
• Good understanding of food safety and hygiene standards.
• Proficiency in inventory management and food cost control.
• Strong leadership, communication, and team management skills.

Responsibilities

• Assist in planning, organizing, and managing daily kitchen operations.
• Ensure preparation and presentation of food meet quality and hygiene standards.
• Support menu planning, recipe standardization, and new dish development.
• Monitor food production to ensure consistency, taste, and portion control.
• Manage inventory levels, stock rotation, and procurement requirements.
• Control food costs, minimize wastage, and optimize kitchen resources.
• Supervise, train, and motivate kitchen staff to achieve operational excellence.
• Ensure compliance with FSSAI, HACCP, and food safety regulations.
• Coordinate with procurement and vendors for timely supply of ingredients and kitchen materials.
• Maintain cleanliness, sanitation, and safety standards in all kitchen areas.
• Assist in manpower planning, scheduling, and performance management of kitchen employees.
• Handle employees feedback related to food quality and implement corrective actions.
• Support catering, banquet, and special event food production requirements.
• Prepare operational reports, inventory reports, and cost analysis reports.
• Ensure smooth coordination with service, housekeeping, and other operational departments.

Skills

Kitchen management

Leadership

Food safety

Menu planning

Cost control

Team management

Education

Diploma in Hotel Management

Bachelor in Hotel Management

Job description

Designation :

Assistant Manager Chef

Reporting To:

Head Cafeteria

Location :

Chittoor Andhra Pradesh

Education :

1) 03 Years Diploma or Bachelor of Hotel Management

2) Any degree and Diploma in Hotel Management course

Job Summary

The Assistant Manager Chef is responsible for assisting in the overall management of kitchen operations, ensuring high-quality food production, maintaining food safety standards, controlling costs, and leading kitchen staff to deliver exceptional customer satisfaction.

Key Responsibilities

• Assist in planning, organizing, and managing daily kitchen operations.
• Ensure preparation and presentation of food meet quality and hygiene standards.
• Support menu planning, recipe standardization, and new dish development.
• Monitor food production to ensure consistency, taste, and portion control.
• Manage inventory levels, stock rotation, and procurement requirements.
• Control food costs, minimize wastage, and optimize kitchen resources.
• Supervise, train, and motivate kitchen staff to achieve operational excellence.
• Ensure compliance with FSSAI, HACCP, and food safety regulations.
• Coordinate with procurement and vendors for timely supply of ingredients and kitchen materials.
• Maintain cleanliness, sanitation, and safety standards in all kitchen areas.
• Assist in manpower planning, scheduling, and performance management of kitchen employees.
• Handle employees feedback related to food quality and implement corrective actions.
• Support catering, banquet, and special event food production requirements.
• Prepare operational reports, inventory reports, and cost analysis reports.
• Ensure smooth coordination with service, housekeeping, and other operational departments.

Required Qualifications

• 03 years Diploma/Degree in Hotel Management, Culinary Arts, or a related field.
• 58 years of experience in large kitchen operations,
• Strong knowledge of food preparation, menu planning, and kitchen management.
• Good understanding of food safety and hygiene standards.
• Proficiency in inventory management and food cost control.
• Strong leadership, communication, and team management skills.