Job Description

Key Responsibilities

Assist in the preparation and presentation of continental dishes (e.g., pasta, grills, sauces, salads, soups). Follow standard recipes, portion sizes, and presentation guidelines as defined by kitchen leadership. Maintain cleanliness and organisation of workstations, equipment, and utensils. Adhere to food safety and hygiene standards at all times. Support mise-en-place and service preparation. Ensure proper labelling and storage of food items. Assist with receiving, inspecting, and storing kitchen supplies and ingredients. Execute tasks assigned by the Chef de Partie or Sous Chef efficiently and on time. Follow proper food handling and storage practices to minimise wastage. Maintain punctuality, personal hygiene, and a clean, complete uniform.

Skills & Qualifications

A culinary diploma or certification from a recognised institute is preferred. Basic knowledge of continental cuisine (both hot and cold preparations). 0-3 year of professional kitchen experience (including internships). Ability to work under pressure in a fast-paced environment. Willingness to learn and take direction. Positive attitude and team-oriented approach. Basic understanding of kitchen hygiene and food safety protocols.
Job Types: Full-time, Permanent, Fresher

Pay: ₹17,000.00 - ₹20,000.00 per month

Benefits:

Food provided Paid time off Provident Fund
Work Location: In person