Ensure consistency in taste, portion, and presentation of all dishes.
Support the development of new menus and seasonal dishes.
Control wastage, portion sizes, and ensure cost-effective cooking.
Take ownership of a kitchen section (e.g., grill, pastry, garde manger).
Supervise and train Commis Chefs and kitchen helpers.
Ensure mise-en-place is completed before each service.
Maintain inventory levels and request stock as required.
Ensure compliance with HACCP, food safety, and sanitation standards.
Keep the section clean, organized, and compliant with hotel hygiene standards.
Properly store food and ingredients to avoid spoilage.
Work closely with Sous Chefs and Executive Chef for smooth kitchen operations.
Coordinate with other sections to ensure timely service.
Assist in banquet operations and special events when required.
Strong culinary skills in the assigned section.
Good leadership and supervisory ability.
Creativity and innovation in menu development.
Ability to work under pressure in a fast-paced environment.
Knowledge of international cuisines and modern cooking techniques.
Job Type: Full-time
Pay: ₹25,000.00 - ₹30,000.00 per month
Work Location: In person
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