Pantry chef

Website Madcherry Hospitality Pvt. Ltd.

Luv 2 Serve U

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:

  • Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
  • Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

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

*Note:

  • Candidate having relevant experience in kitchen & production department would be considered as experienced or will be considered as fresher.

Salary slab:

  • Minimum – Rs.10,000/- Per month (Fixed + Variables)
  • Maximum – Rs.25,000/- Per month (Fixed + Variables)

*Note:

  • Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc.
  • Food and accommodation will be provided (as per requirement).
  • Salary offered is fix + Variables, but target oriented.
  • Candidates applying for the above post should be compulsory target oriented.
  • Candidates applying for the above post should have their own laptop, good internet connection.

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)

Job Description:

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.

Training and supervision: The pantry chef may be responsible for training and supervising junior staff members, so they must have strong leadership and training skills.

Overall, the pantry chef should be a skilled and experienced culinary professional with a passion for organisation and efficiency. They must have strong culinary skills and knowledge, along with the ability to manage inventory, communicate effectively, and maintain a safe and clean working environment.

Core Skills:

Ingredient knowledge: The pantry chef should have a deep understanding of ingredients, including the seasonality of produce, flavour profiles, and nutritional value.

Flexibility: The pantry chef should be able to adapt to changing menu items and work demands.

Creativity: The pantry chef may have the opportunity to develop new recipes and dishes using pantry ingredients, so creativity is a valuable skill.

Overall, a pantry chef should have a combination of culinary, organisational, and communication skills, along with the ability to work in a fast-paced and dynamic environment. The pantry chef plays an essential role in ensuring that the kitchen runs smoothly and that all ingredients are prepared and available for use by other kitchen staff.

Management Skills:

Leadership: A pantry chef should be able to lead by example and inspire junior staff members to work to the best of their abilities.

Training and development: The pantry chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees.

Performance management: The pantry chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans.

Time management: The pantry chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed.

Budgeting and cost control: The pantry chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management.

Procurement and supplier management: The pantry chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts.

Menu development: The pantry chef may have input into the development of new menu items and should be able to create dishes that use pantry ingredients in innovative ways.

Problem-solving: The pantry chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions.

Overall, a pantry chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff.

IT Skills:

While IT skills are not typically considered a core requirement for a pantry chef, but some basic IT skills may be useful in today’s technologically advanced kitchens.

Inventory management software: A pantry chef should have some familiarity with inventory management software to keep track of ingredients and supplies in the pantry. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates.

Point of Sale (POS) systems: A pantry chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports.

Recipe management software: A pantry chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed.

Email and communication software: A pantry chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management.

Microsoft Office Suite: A pantry chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

While IT skills are not the most important skills for a pantry chef, but some basic familiarity with technology and software can help streamline operations and improve communication within the kitchen.

Educational Requirements:

  • Degree or diploma in Culinary science, Culinary arts or related certificate
  • ServSafe certification.
  • Credentials in health and safety training
  • American Culinary Federation certification preferred.(would be added benefits.)
  • Diploma, computers, word processing and spreadsheet certification (would be added benefits).
  • Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits