Prepare and cook authentic North Indian dishes with consistency and quality.
Follow traditional recipes and maintain taste, texture, and presentation standards.
Supervise and guide Commis chefs working in the section.
Maintain strict hygiene, sanitation, and safety standards in the kitchen.
Check freshness and quality of ingredients used in the section.
Coordinate with the Sous Chef and Head Chef for menu planning and specials.
Monitor portion control, reduce wastage, and manage stock for the section.
Ensure timely preparation during peak hours and smooth workflow.
Job Types: Full-time, Permanent
Pay: ₹21,000.00 - ₹25,000.00 per month
Benefits:
Food provided
Health insurance
Provident Fund
Work Location: In person
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