Prepare, cook, and present high-quality dishes within the continental section.
Ensure consistency in taste, presentation, and portion control.
Assist the Sous Chef and Head Chef in menu planning, recipe development, and daily kitchen operations.
Supervise and guide Commis chefs in day-to-day activities.
Maintain hygiene, safety, and sanitation standards as per FSSAI guidelines.
Manage inventory and ensure minimal wastage.
Monitor food storage and rotation to maintain freshness and quality.
Ensure timely preparation and delivery of dishes during service hours.
Support other kitchen sections when required to ensure smooth operations.
Job Types: Full-time, Permanent
Pay: ?25,000.00 - ?30,000.00 per month
Benefits:
Food provided
Health insurance
Provident Fund
Work Location: In person
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