Job Description

Key Responsibilities

Section Management

Take full responsibility for a designated kitchen section Ensure all dishes from the section are prepared on time and to standard. Maintain consistency in taste, portion, and presentation.

Food Preparation & Cooking

Prepare ingredients and cook menu items according to recipes and quality standards. Ensure food safety and hygiene standards are followed during preparation and storage. Assist in menu planning, recipe development, and costing when required.

Teamwork & Supervision

Supervise and train Commis Chefs and kitchen assistants. Coordinate with other CDPs to ensure smooth kitchen operations. Communicate effectively with Sous Chef and Executive Chef regarding stock, quality, or operational issues.

Stock & Inventory Control

Monitor stock levels, minimize waste, and report shortages. Ensure proper labeling, storage, and rotation of ingredients (FIFO system).

Cleanliness & Hygiene

Maintain high standards of kitchen cleanliness and organization. Adhere to food safety regulations and hotel/restaurant hygiene policies. Ensure workstations and utensils are cleaned and sanitized regularly.

Quality & Presentation

Ensure each dish meets presentation standards before service. Monitor portion control and quality consistency.
Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person