Job Description

Roles and responsibilities

Station management

: Run a specific kitchen station, such as saute, grill, or cold section, while overseeing all activities within that section.

Multi-cuisine preparation

: Prepare and cook various dishes according to the menu specifications for different cuisines, such as Indian, Continental, and Pan-Asian.

Recipe adherence

: Follow standardized recipes to ensure consistency in taste, texture, portion size, and presentation across all dishes.

Training and supervision

: Supervise, train, and mentor junior kitchen staff, including Commis chefs, within the assigned section.

Quality control

: Ensure all food items meet the highest standards of quality before being served to guests.

Inventory and cost control

: Monitor the stock levels of ingredients, order supplies as needed, and work with the Head Chef to minimize wastage and control food costs.

Hygiene and safety

: Maintain a clean and organized work station and adhere strictly to all food hygiene and safety standards.

Collaboration

: Coordinate with other chefs and kitchen sections to ensure a smooth and efficient service flow during busy periods.

Menu development

: Participate in menu planning and development by offering creative input for new dishes and improving existing recipes.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits:

Provident Fund
Work Location: In person