Senior Team Member, Central Kitchen

Senior Team Member, Central Kitchen

Company Overview

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 Senior Team Member, Central Kitchen at Salad Days, you will play a vital role in ensuring smooth kitchen operations. You will be responsible for preparation, packaging, inventory handling, and quality checks, while also supporting the training of new recruits and existing team members. Your contribution will be crucial in maintaining Salad Days’ high standards of food safety, hygiene, and operational efficiency.

Key Responsibilities

• •Gain in-depth knowledge of central kitchen preparation methods and packaging processes.
• •Operate and maintain kitchen equipment with proficiency.
• •Assist in receiving inventory and applying FIFO practices, including barcode printing and scanning.
• •Participate in routine sanitization tasks to ensure a spotless kitchen.
• •Learn and practice mise-en-place techniques such as cutting, blanching, and boiling.
• •Handle ingredients as per planogram guidelines for proper storage and organization.
• •Execute bulk orders of BevD items while adhering to prescribed recipes and service standards.
• •Conduct periodic food quality checks and share feedback with the team.
• •Train and guide new recruits and team members on Salad Days’ operational processes.
• •Monitor and minimize wastage through best practices in ingredient usage.
• •Ensure strict adherence to recipes for consistency and quality.
• •Place timely orders of raw materials to avoid production delays.
• •Maintain grooming and hygiene standards across the team.

Requirements

• •High school diploma or equivalent (culinary education preferred but not mandatory).
• •Minimum of 2 years’ experience in a kitchen or food service environment (preparation, cooking, inventory, packaging, dispatch, and training).
• •Strong knowledge of kitchen operations and food preparation techniques.
• •Proven ability to follow recipes with precision and maintain quality.
• •Ability to perform under pressure during peak hours.
• •Strong attention to detail with commitment to hygiene and food safety.
• •Ability to mentor, train, and support team members.
• •Effective in monitoring and reducing wastage.
• •Strong communication and teamwork skills.
• •Demonstrated leadership abilities to guide and motivate colleagues.