Prepare, cook, and present dishes within your section according to established recipes and standards.
Assist the Sous Chef and Head Chef in creating new dishes and menus.
Ensure food quality, freshness, and presentation meet company standards.
Maintain cleanliness and organization of your station in line with hygiene and safety regulations (HACCP).
Monitor stock levels and communicate needs for supplies and ingredients.
Train and supervise junior staff or commis chefs working in your section.
Ensure proper storage and labeling of all food items.
Minimize food waste and contribute to cost control by using resources efficiently.
Participate in regular kitchen deep-cleaning and maintenance tasks.
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