Shift Manager

Heres what makes working at Salad Days exciting:

- Fast-paced Growth: Were expanding rapidly across Delhi NCR, Bengaluru, and Mumbai, and you'll be part of the excitement!

- Fresh & Healthy Focus: Be a part of a team passionate about creating delicious and nutritious meals.

- Multiple Locations: Work in a vibrant kitchen environment across our cloud kitchens and organic farm. Are you ready to join our team and help us revolutionize healthy eating in India?

Job Overview

As a Shift Manager at Salad Days, you will play a pivotal role in our kitchen operations, ensuring the preparation of high-quality salads and other dishes. In addition to maintaining high standards of food safety, hygiene, and operational efficiency, you will be responsible for managing kitchen checklists, placing orders for raw materials, and filling out daily reports. Your role also includes ensuring proper grooming and hygiene of the staff, managing SOS riders for emergency deliveries, and leading the team effectively.

Key Responsibilities

• Gain in-depth knowledge of Salad Days menu items, ingredients, and preparation methods.
• Participate in regular sanitization tasks to maintain a spotless kitchen.
• Efficiently handle peak times while adhering to prescribed KPT to maintain service standards.
• Manage daily inventory tasks, including conducting physical inventory counts and reporting stock-in-hand accurately.
• Monitor and minimize wastage in the kitchen, implementing best practices for efficient use of ingredients.
• Use computer software to manage kitchen operations, including filling out kitchen checklists, placing orders for raw materials, and filling out daily reports.
• Ensure proper grooming and hygiene of the staff, maintaining high standards of cleanliness.
• Maintain records of SOS riders and arrange deliveries in case of an emergency.
• Fill out and submit daily reports for the unit, ensuring accurate and timely information.

Requirements

• High school diploma or equivalent. Culinary education is a plus but not required.
• Minimum 2 years of experience in a kitchen or food service environment, including hands-on experience with food preparation, cooking, inventory management, packaging, dispatching, and training.
• Advanced understanding of kitchen operations and food preparation techniques.
• Strong organizational skills for planning and managing mise-en-place activities.
• Ability to handle peak service times efficiently and meet performance targets.
• Proficiency in inventory management, including physical counts and accurate reporting.
• Demonstrated leadership abilities to motivate, and manage a team effectively.
• Proficiency in using computer software for kitchen management and reporting.