Prepare and cook dishes as directed, which includes tasks like chopping, peeling, washing, and measuring ingredients for high-quality dishes.
Assisting senior staff:
Support senior chefs (like the Chef de Partie or Sous Chef) in all aspects of kitchen operations.
Station maintenance:
Manage and maintain the cleanliness and organization of a specific kitchen station.
Hygiene and safety:
Adhere to high standards of personal hygiene and kitchen cleanliness, including following all food safety and health standards.
Quality control:
Ensure the quality and consistency of food preparation, plating, and presentation.
Stock management:
Assist with inventory control and stock rotation.
Learning and development:
Attend training sessions and be willing to learn new skills and take direction from senior chefs to develop culinary expertise.
Job Types: Full-time, Permanent
Pay: From ?15,000.00 per month
Benefits:
Food provided
Provident Fund
Work Location: In person
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