Team Member, Central Kitchen

Salad Days; Maharashtra; On-site; INR 201,000 - 268,000; Full time

Job summary

Salad Days, established in 2014, is a leader in India's healthy food revolution. We are hiring a Team Member, Central Kitchen to support daily kitchen operations, including food preparation, packaging, and inventory management, ensuring quality and hygiene across the central kitchen.

The role emphasizes following recipes precisely, managing mise-en-place and stock, and contributing to timely production of BevD and V4V7 items while maintaining high standards of safety and efficiency.

Qualifications

• High school diploma or equivalent; culinary education preferred but not required.
• At least 12 months of kitchen or food service experience including prep, cooking, inventory.
• Solid understanding of kitchen operations and food prep techniques.
• Ability to follow recipes precisely and maintain quality.
• Strong organizational skills for mise-en-place and daily schedules.
• Ability to work under pressure during peak service times.
• Proficient in inventory management, stock counting and reporting.
• Excellent attention to hygiene and food safety.
• Positive attitude and strong work ethic.

Responsibilities

• Gain knowledge of central kitchen preparation methods and packaging processes.
• 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 experience

Inventory management

Mise-en-place

Hygiene and safety

Quality control

Work under pressure

Education

High school diploma or equivalent

Job description

Salad Days, established in 2014, is a leader in India's healthy food revolution. We're 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.
• 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.