Job Description

Key ResponsibilitiesFood Preparation & Cooking

Assist in preparing ingredients such as chopping vegetables, marinating, cutting meats, and measuring ingredients. Cook basic dishes under the supervision of the Chef de Partie or senior chefs. Follow standard recipes and portion sizes to ensure consistency. Support in preparing mise-en-place for the assigned section. Assist in plating and garnishing dishes as per hotel standards.

Section Support

Work in assigned sections such as hot kitchen, cold kitchen, butchery, bakery, or pantry. Ensure all equipment and utensils in the section are clean, sanitized, and ready for use. Take direction from senior chefs and follow instructions accurately. Help maintain smooth and efficient kitchen operations during service hours.

Hygiene & Safety

Follow all food safety, sanitation, and hygiene standards (FSSAI guidelines). Maintain cleanliness of the workstation at all times. Store food items properly, label them with date and time, and follow FIFO method. Ensure personal grooming and uniform standards are maintained.

Inventory & Stock Management

Assist in receiving, checking, and storing deliveries. Report shortage of ingredients and supplies to the Head Chef. Avoid wastage by using ingredients efficiently and maintaining portion control.

Teamwork & Coordination

Work collaboratively with the kitchen brigade and support other sections as required. Communicate effectively with team members during preparation and service. Participate in training sessions to improve culinary skills.
Job Type: Full-time

Pay: ?12,000.00 - ?18,000.00 per month

Benefits:

Flexible schedule Food provided Leave encashment Paid sick time Paid time off
Ability to commute/relocate:

Anjuna, Goa: Reliably commute or planning to relocate before starting work (Preferred)
Language:

Hindi and English (Required)
Shift availability:

Day Shift (Preferred) Night Shift (Preferred)
Work Location: In person