Job Description

Minimum

2-5 years of experience

as a Cook or Commis in a multi-cuisine setup.

South Indian:

Dosa, Idli, Vada, Sambar, Rasam, etc.

North Indian:

Curries, Paneer items, Tandoori dishes, Biryani, etc.

Chinese:

Fried Rice, Noodles, Manchurian, Soups, Stir-fry dishes, etc. Strong understanding of regional spices, sauces, and cooking techniques. Ability to multitask and work efficiently in a fast-paced environment. Excellent teamwork, cleanliness, and time management. Prepare, cook, and present dishes from

South Indian, North Indian, and Chinese menus

according to restaurant standards. Manage all sections of the kitchen including

tandoor, curry, wok, and breakfast/tiffin sections

. Maintain consistency in taste, quality, and presentation across all dishes. Follow proper food handling and hygiene practices at all times. Ensure kitchen cleanliness, stock management, and proper storage of ingredients. Assist in planning daily menus and introducing new dishes when required. Coordinate with kitchen and service staff to ensure timely order delivery. Comply with all

food safety and quality control guidelines

.
Job Types: Full-time, Permanent

Pay: ₹16,500.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person