Job Description

Key Responsibilities

Station Management:

Manage and run the assigned section (e.g., Tandoor, Curry, Saute) independently, ensuring smooth operations throughout service.

Food Preparation:

Prepare, cook, and present all dishes related to the Indian section according to recipes, portion control, and presentation standards set by the Executive Chef.

Quality Control:

Monitor the quality of all ingredients and finished products to ensure consistency and excellence.

Inventory & Ordering:

Manage inventory levels for the specific station. Accurately estimate daily and weekly mise-en-place needs and submit orders promptly.

Hygiene & Safety:

Strictly adhere to all health, safety, and sanitation standards (HACCP) for food handling, storage, and preparation areas.

Team Supervision:

Guide and train Commis Chefs and Kitchen Stewards assigned to the Indian section.

Equipment Maintenance:

Ensure all kitchen equipment (e.g., Tandoor oven, specialized pots) in the section is well-maintained and clean.

Education :

Certificate/Diploma in Culinary Arts or Hotel Management.

Experience :

Minimum 4

- 6 years

of progressive experience in a professional kitchen, with at least 3

year

as a Commis I or equivalent, specializing in

Indian Cuisine

. Experience in a 5-star hotel environment is highly preferred.

Job Types: Full-time, Permanent

Pay: ?30,000.00 - ?38,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Provident Fund
Work Location: In person