Prepare, cook, and present dishes to the highest standards in various sections (hot kitchen, cold kitchen, pantry, grill, and banquets).
Assist Chef de Partie in managing daily kitchen operations.
Ensure mise en place is completed and maintained for smooth service.
Follow recipes, portion controls, and plating guidelines.
Support in developing new dishes and menu items.
Maintain cleanliness and organization in the workstation at all times.
Comply with all food hygiene, health, and safety standards.
Supervise and guide Commis Chefs in day-to-day operations.
Monitor stock rotation and assist in inventory management to minimize wastage.
Report any maintenance or operational issues to the Chef de Partie or Sous Chef.
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