Job Description

Key Responsibilities:

Assist in the preparation and cooking of basic dishes as directed by senior chefs.
Follow recipes, portion control guidelines, and presentation standards.
Ensure cleanliness and sanitation of the kitchen, workstations, utensils, and equipment.
Properly label, date, and store all food items.
Assist with receiving and storing deliveries.
Maintain stock rotation to minimize waste.
Adhere to food safety and hygiene regulations (FSSAI standards or equivalent).
Support other sections in the kitchen as needed.
Perform other duties as assigned by Chef de Partie or Sous Chef.

Requirements:
Diploma or certificate in Culinary Arts or Hotel Management preferred.
0-1 years of experience in a hotel, restaurant, or similar kitchen environment.
Basic knowledge of food preparation techniques and kitchen equipment.
Strong hygiene and cleanliness habits.
Ability to work in a team and under pressure.
Willingness to learn and grow within the culinary field.
Flexible to work in shifts, including weekends and holidays.

Work Conditions:
Fast-paced kitchen environment
Standing for extended periods
Exposure to heat and kitchen equipment

Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?28,000.00 per month

Benefits:

Paid sick time
Schedule:

Day shift Morning shift
Supplemental Pay:

Performance bonus
Experience:

Cook : 5 years (Required) Hospitality : 5 years (Required) Chef: 5 years (Required)
Work Location: In person