Team Member Gold

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 Team Member - Gold in central kitchen at Salad Days, you will play a crucial role in our kitchen operations, ensuring the production of V4V7 and BevD items. You will be responsible for maintaining our high standards of food safety, hygiene, and operational efficiency, while also executing recipes to timely produce central kitchen items. Additionally, you will handle mise planning, manage peak times efficiently, and oversee daily inventory tasks.

Key Responsibilities

• Gain in-depth knowledge of central kitchens preparation methods and packaging.
• Become proficient in the use and maintenance of kitchen equipment.
• Assist in receiving inventory and applying the FIFO, printing and scanning barcodes to manage stock.
• Participate in regular sanitization tasks to maintain a spotless kitchen.
• Learn and practice essential mise-en techniques, including cutting, blanching, and boiling.
• Properly handle ingredients and follow planogram guidelines for ingredient storage and organization.
• Produce V4V7 and BevD items, ensuring consistency and quality in every packaging unit.
• Plan and manage the quantity and schedule of mise-en-place activities to ensure timely preparation.
• Efficiently handle bulk orders of BevD while adhering to prescribed recipes and maintain service standards.
• Manage daily inventory tasks, including conducting physical inventory counts and reporting stock-in-hand accurately.

Requirements

• High school diploma or equivalent. Culinary education is a plus but not required.
• Minimum of 12 months of experience in a kitchen or food service environment, including hands-on experience with food preparation, cooking, and inventory management.
• Intermediate understanding of kitchen operations and advanced food preparation techniques.
• Ability to follow recipes and prepare dishes to specified standards.
• 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.
• Strong attention to detail and a commitment to maintaining high standards of cleanliness and food quality.
• Positive attitude, excellent work ethic, and ability to work under pressure.