Job Description

Company Overview
Innovative Talent Solutions, based in New Delhi and operating as an IT services and consulting firm, is dedicated to sourcing competent candidates and placing them in suitable roles. With a small, dynamic team, we extend our customized manpower solutions from Delhi/NCR to the USA, ensuring a high level of integrity and expedited service delivery.
Job Overview
We are seeking a Junior DCDP specializing in Indian Grill, Continental, Sushi, and Dim Sum for a full-time position located in FERN HOTEL, Udaipur. The ideal candidate should have up to 3 years of relevant experience, showcasing expertise in various cuisines and culinary techniques. This role demands culinary proficiency and innovation, ensuring top-quality food production.
Qualifications and Skills

• Proficiency in food safety protocols and practices, ensuring hygiene and compliance with food safety standards.
• Demonstrable grilling skills, particularly with Indian Grill techniques, focusing on flavor and texture.
• Experienced in sushi preparation, with the ability to maintain precision and attention to detail.
• Skilled in Dim Sum cooking, showcasing traditional techniques and creativity.
• Comprehensive knowledge of continental cuisine, emphasizing innovative presentation and taste.
• Cost management (Mandatory skill), overseeing inventory and optimizing ingredient usage efficiently.
• Ability to work collaboratively in a high-pressure kitchen environment, ensuring team efficiency.
• Effective communication skills to coordinate with kitchen staff and contribute to menu development.

• Prepare and present Indian Grill, Continental, Sushi, and Dim Sum dishes with precision and creativity.
• Ensure all food production meets quality standards and adheres to food safety regulations.
• Collaborate with the head chef and culinary team to develop and innovate menu offerings.
• Maintain cleanliness and organization in the kitchen, following sanitation guidelines strictly.
• Monitor stock levels and assist in inventory management to minimize waste and optimize resources.
• Train and guide junior kitchen staff, fostering a culture of learning and excellence.
• Adapt to shifting priorities in a fast-paced kitchen environment, ensuring timely delivery.
• Seek continuous improvement in culinary skills and stay updated with industry trends.