Job Description

Job Responsibilities:

Assist senior chefs in food preparation, cooking, and plating for Indian, Continental, Chinese, or other cuisines as required. Ensure mise en place (preparation of ingredients, sauces, and garnishes) is completed before service. Maintain strict hygiene and food safety standards (FSSAI guidelines) in the kitchen. Follow standardized recipes while contributing ideas for specials or menu improvements. Monitor stock levels, handle ingredient storage, and minimize wastage. Keep workstations clean, organized, and compliant with safety norms.

Requirements:

Diploma/Certification in Culinary Arts or Hotel Management (preferred). Basic knowledge of cooking techniques, knife skills, and kitchen equipment. Ability to work in a fast-paced, high-pressure environment. Team player with a willingness to learn and adapt to different cuisines. Flexibility to work in shifts (including weekends and holidays).
Job Types: Full-time, Permanent

Pay: ?16,000.00 - ?20,000.00 per month

Benefits:

Food provided Leave encashment Paid time off Provident Fund
Schedule:

Rotational shift
Supplemental Pay:

Overtime pay
Work Location: In person