Job Description

Food Preparation:

Preparing and cooking Continental dishes according to recipes and presentation standards.

Menu Development:

Collaborating with senior chefs to develop new recipes and menu items, ensuring consistency and innovation.

Quality Control:

Maintaining food quality, hygiene, and safety standards.

Inventory Management:

Assisting in inventory management, ordering supplies, and managing raw material costs.

Team Supervision:

Training and supervising junior chefs, fostering a positive team environment.

Hygiene and Safety:

Implementing and maintaining health and safety guidelines in the kitchen.

Cost Analysis:

Assisting in cost analysis and review of menu items.
Job Types: Full-time, Permanent

Pay: ₹10,000.00 - ₹25,000.00 per month

Benefits:

Food provided
Schedule:

Day shift Evening shift Morning shift Rotational shift Weekend availability
Work Location: In person