Job Description

Core Duties & Responsibilities:

Station Management:

Set up, run, and clean their assigned station (saute, grill, pastry, etc.).

Food Preparation:

Prep ingredients (mise en place), cook, season, and plate dishes to standard.

Quality Control:

Ensure consistent high quality, taste, presentation, and portion control for all items from their station.

Staff Supervision:

Delegate tasks, train, and supervise commis chefs or junior cooks.

Hygiene & Safety:

Maintain strict health, safety, and sanitation standards at their workstation.

Inventory & Waste:

Monitor stock, check food expiration, and manage waste.

Collaboration:

Coordinate with other chefs and assist Head/Sous Chefs with menu development and new recipes.

Equipment:

Operate and maintain kitchen equipment, reporting any issues.

Key Skills:

Cooking proficiency & culinary knowledge, Leadership & delegation, Time management & working under pressure, Organization & multitasking, and Strong communication & teamwork.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹28,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person