Job Description

Key Responsibilities:

1.

Food Preparation & Cooking:

Prepare ingredients and basic mise-en-place for various dishes. Cook or assist in cooking authentic North Indian (e.g., tandoori, gravies, biryani) or South Indian (e.g., sambar, avial, dosa) dishes. Follow recipes and presentation standards strictly. Assist in buffet setup and live counters when needed.
2.

Hygiene & Safety:

Maintain the highest level of kitchen cleanliness and food hygiene (FSSAI standards). Use and store kitchen equipment safely and properly. Ensure proper storage of raw and cooked items as per FIFO (First-In, First-Out) method.
3.

Inventory & Supplies:

Inform supervisors about stock requirements in time. Assist in receiving and checking the quality of raw materials. Minimize food wastage and ensure proper portion control.
4.

Teamwork & Communication:

Coordinate with kitchen and service teams to ensure timely food service. Follow instructions from CDP or Sous Chef. Help train junior staff if required.
5.

Other Duties:

Assist during banquets and special events. Adhere to grooming and uniform standards of Adrak Hotels. Take responsibility for your station's performance.

Qualifications & Skills Required:

Minimum 1-2 years of experience in a hotel or resort kitchen preferred. Culinary Diploma or relevant certification is an advantage. Basic knowledge of North or South Indian cuisine (depending on role). Ability to work under pressure and willingness to learn. Good physical stamina and flexibility for shift work.
Job Types: Full-time, Permanent, Fresher

Pay: ?18,000.00 - ?25,000.00 per month

Benefits:

Food provided
Work Location: In person