Job Description

Key Responsibilities:

Food Preparation:

Wash, peel, chop, and portion ingredients; prepare sauces, garnishes, salads, and simple dishes like eggs or pasta.

Station Management:

Keep assigned station clean, organized, and stocked; perform opening/closing duties; manage food par levels and stock rotation.

Cooking & Quality:

Cook dishes to spec; ensure correct taste, temperature, and visual appeal; maintain consistent food quality.

Hygiene & Safety:

Adhere to strict kitchen hygiene, sanitation, and safety rules; handle equipment safely; discard expired food.

Support & Learning:

Assist Chef de Partie/Sous Chef; learn new recipes, techniques, and menu items; potentially guide junior chefs (Commis II/III).

Inventory:

Assist with receiving, storing, labelling, and controlling food costs.

Skills & Attributes:

Physical stamina for long hours, standing, lifting. Strong organizational, communication, and multi-tasking skills. Positive attitude, self-motivation, and teamwork. Willingness to learn and work under pressure.
Job Types: Full-time, Permanent

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

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person