Job Title: Back of House (BOH) Executive / Associate
Role Overview:
The Back of House (BOH) professional is responsible for supporting operational efficiency behind the scenes. This includes food preparation, inventory management, kitchen operations, hygiene compliance, and coordination with the Front of House (FOH) team to ensure seamless service delivery.
Key Responsibilities:
1. Food Preparation & Production (for hospitality roles)
- Assist in food preparation, cooking, and plating as per standards
- Ensure consistency in taste, quality, and presentation
- Follow recipes and portion controls
2. Kitchen Operations Management
- Maintain cleanliness and organization of kitchen/work areas
- Ensure proper storage and handling of ingredients
- Support smooth kitchen workflow during service hours
3. Inventory & Stock Management
- Monitor stock levels of ingredients and supplies
- Assist in ordering, receiving, and storing inventory
- Minimize wastage and ensure cost control
4. Hygiene & Safety Compliance
- Follow food safety standards and hygiene practices (FSSAI guidelines in India)
- Ensure proper sanitation of equipment and workspace
- Adhere to health and safety regulations
5. Equipment Handling & Maintenance
- Operate kitchen equipment safely and efficiently
- Report maintenance issues or equipment malfunctions
6. Coordination with FOH Team
- Communicate effectively with front-of-house staff for order accuracy
- Ensure timely preparation and delivery of orders
7. Waste Management & Cost Control
- Monitor and reduce food wastage
- Support cost-effective kitchen operations
Qualifications & Skills:
- High school diploma or certification in Culinary Arts / Hospitality (preferred)
- 1–3 years of experience in kitchen or back-end operations
- Basic knowledge of food preparation and kitchen practices
- Understanding of hygiene and safety standards
- Ability to work in a fast-paced environment
Key Competencies:
- Attention to detail
- Teamwork and coordination
- Time management
- Discipline and consistency
- Physical stamina
Preferred Experience:
- Experience in restaurants, hotels, cloud kitchens, or catering services
- Knowledge of inventory systems and kitchen SOPs
- Familiarity with food safety standards (e.g., FSSAI compliance)
Performance Metrics (KPIs):
- Order preparation time
- Food quality and consistency
- Inventory accuracy
- Waste reduction levels
- Compliance with hygiene standards
