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

Back of House(BOH) jobs

Back of House(BOH)