Job Description

Key Responsibilities

Prepare, cook, and present a variety of Italian dishes including pastas, risottos, pizzas, sauces, antipasti, and desserts as per hotel standards. Manage and oversee daily operations of the assigned station, ensuring consistency in taste, portion, and presentation. Maintain mise-en-place for the station, ensuring ingredients, tools, and equipment are ready before service. Supervise, train, and mentor Commis chefs and junior staff in the Italian section. Follow standardized recipes, portion control, and plating guidelines for Italian dishes. Collaborate with the Sous Chef / Executive Chef on menu development, specials, and new dishes. Maintain cleanliness and hygiene of the workstation, equipment, and utensils. Monitor stock levels, report shortages, and assist in inventory management for the Italian section. Ensure adherence to food safety standards (HACCP) and hotel policies. Support the kitchen team during high-volume service, banquets, and special events. Minimize food wastage and ensure efficient use of ingredients.

Qualifications & Experience

Diploma / Degree in Culinary Arts or Hotel Management. Minimum

2-5 years of experience

as a CDP or DCDP in Italian cuisine, preferably in a 4?/5? hotel or fine-dining restaurant. Strong knowledge of Italian cooking techniques, ingredients, and flavor profiles. Expertise in pasta, sauces, pizza, risotto, and other Italian specialties. Understanding of hygiene, food safety, and sanitation practices (HACCP). Leadership skills to supervise junior chefs effectively. Ability to work under pressure in a fast-paced environment. Good communication skills and teamwork. Flexibility to work in shifts, weekends, and during special events.

Key Competencies

Advanced culinary skills in Italian cuisine. Creativity in menu development and plating. Leadership and staff mentoring. Attention to detail and consistency. Hygiene, safety, and organizational skills.
Job Type: Full-time

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

Work Location: In person