Job Description

Key Responsibilities

Assist in preparing cold dishes, salads, sandwiches, canapes, hors d'oeuvres, and garnishes as per hotel standards. Support the DCDP/CDP in the preparation and setup of buffets, salad bars, and cold platters. Perform basic food preparation tasks: washing, cutting, slicing, portioning, and plating ingredients. Follow standard recipes and presentation guidelines to ensure consistency. Maintain mise-en-place for the Cold Section prior to service. Ensure workstation, utensils, and equipment are clean and sanitized at all times. Properly store, label, and rotate ingredients and perishable items to avoid spoilage. Assist in receiving and checking deliveries for quality and quantity. Adhere to all hygiene, food safety, and sanitation standards (HACCP). Minimize wastage by careful preparation and portion control. Support other sections if required during high-volume service. Demonstrate eagerness to learn and improve culinary skills in cold cuisine.

Qualifications & Experience

Certificate / Diploma in Hotel Management or Culinary Arts preferred.

0-1 year

of experience in a professional kitchen; freshers with interest in Cold Section may be considered. Basic knowledge of cold dishes, salads, appetizers, and garnishes. Understanding of hygiene, food safety, and sanitation practices. Ability to follow instructions and work efficiently under supervision. Positive attitude, punctuality, and willingness to learn. Flexibility to work in shifts, weekends, and during banquets or events.
Job Type: Full-time

Pay: ₹15,000.00 - ₹25,000.00 per month

Work Location: In person