Prepare and cook bulk dishes with consistency and quality.
Supervise central kitchen operations and kitchen staff.
Maintain hygiene, food safety, and sanitation standards.
Monitor stock usage and control wastage.
Ensure taste, texture, and quality of all food items.
Requirements:
Proven experience in large-scale cooking.
Strong knowledge of Indian cuisines.
Good leadership, time management, and team-handling skills.
Diploma/Degree in Hotel Management, Culinary Arts, or equivalent.
Job Types: Full-time, Permanent
Benefits:
Health insurance
Provident Fund
Work Location: In person
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