Prepare and cook a wide variety of Continental dishes, adhering to recipes and culinary standards for European, Mediterranean, French, and Italian cuisines.
Menu & Inventory Management:
Contribute to menu development, plan seasonal specials, and manage ingredient inventory, ensuring optimal use and minimizing food waste.
Food Quality & Presentation:
Ensure the use of fresh, high-quality ingredients and maintain impeccable food presentation and plating.
Hygiene & Safety:
Uphold the highest standards of kitchen cleanliness, hygiene, and food safety regulations.
Kitchen Operations:
Oversee daily kitchen operations, ensure kitchen equipment is used correctly, and maintain a clean and organized workstation.
Staff Supervision:
Train, mentor, and supervise junior chefs and other kitchen staff on recipe execution, safety, and portioning standards.
Collaboration:
Work with senior chefs, the culinary designer, and other team members, including front-of-house staff, to address guest needs and operational issues.
Job Type: Full-time
Pay: ₹30,000.00 - ₹40,000.00 per month
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