Central Kitchen Professional

Salad Days; Gurugram District; On-site; INR 167,000 - 279,000; Full time

Job summary

Salad Days in India is seeking a Team Member, Central Kitchen to support daily kitchen operations including food preparation, packaging, and inventory management. You will ensure consistency, quality, and hygiene standards while contributing to the central kitchen's smooth functioning.

The role requires a minimum 12 months of kitchen or food service experience, a high school diploma, and strong organizational skills to manage mise-en-place and daily schedules.

Qualifications

• High school diploma or equivalent; culinary education is a plus but not mandatory.
• Minimum 12 months of experience in a kitchen or food service environment.
• Ability to follow recipes with precision and maintain quality standards.
• Strong organizational skills to manage mise-en-place and daily schedules.
• Proficiency in inventory management, including stock counts and reporting.
• Strong attention to detail with a commitment to hygiene and food safety.
• Positive attitude, excellent work ethic, and ability to work under pressure.

Responsibilities

• Gain knowledge of central kitchen preparation methods and packaging processes.
• Operate and maintain kitchen equipment effectively.
• Assist in receiving inventory and applying FIFO practices, including barcode printing and scanning.
• Participate in regular sanitization tasks to maintain a clean and safe kitchen.
• Learn and practice essential mise-en-place techniques such as cutting, blanching, and boiling.
• Handle ingredients as per planogram guidelines for storage and organization.
• Prepare V4V7 and BevD items, ensuring accuracy, consistency, and quality in every unit.
• Plan and manage mise-en-place activities to meet daily production schedules.
• Execute bulk orders of BevD items while following prescribed recipes and service standards.
• Perform daily inventory tasks, including physical stock counts and accurate reporting.

Skills

Kitchen operations

Inventory management

Mise-en-place

Food safety

Quality control

Time management

Education

High school diploma

Culinary education optional

Job description

Team Member, Central Kitchen

Salad Days, established in 2014, is a leader in Indias healthy food revolution. Were all about creating gourmet salads and delicious meals that nourish both body and tastebuds. Our mission is to make healthy eating a way of life for everyone in India. We use fresh, high-quality ingredients, operate with sustainability in mind, and uphold the highest standards of excellence.

Job Overview

As a Team Member, Central Kitchen at Salad Days, you will be responsible for supporting daily kitchen operations, including food preparation, packaging, and inventory management. You will ensure consistency, quality, and hygiene standards while contributing to the smooth functioning of the central kitchen.

Key Responsibilities

• Gain knowledge of central kitchen preparation methods and packaging processes.
• Operate and maintain kitchen equipment effectively.
• Assist in receiving inventory and applying FIFO practices, including barcode printing and scanning.
• Participate in regular sanitization tasks to maintain a clean and safe kitchen.
• Learn and practice essential mise-en-place techniques such as cutting, blanching, and boiling.
• Handle ingredients as per planogram guidelines for storage and organization.
• Prepare V4V7 and BevD items, ensuring accuracy, consistency, and quality in every unit.
• Plan and manage mise-en-place activities to meet daily production schedules.
• Execute bulk orders of BevD items while following prescribed recipes and service standards.
• Perform daily inventory tasks, including physical stock counts and accurate reporting.

Requirements

• High school diploma or equivalent (culinary education is a plus but not mandatory).
• Minimum of 12 months of experience in a kitchen or food service environment (preparation, cooking, inventory management).
• Intermediate understanding of kitchen operations and food preparation techniques.
• Ability to follow recipes with precision and maintain quality standards.
• Strong organizational skills to manage mise-en-place and daily schedules.
• Ability to handle peak service times efficiently and meet performance targets.
• Proficiency in inventory management, including stock counts and reporting.
• Strong attention to detail with a commitment to hygiene and food safety.
• Positive attitude, excellent work ethic, and ability to work under pressure.