Prepare, cook, and present dishes according to kitchen standards.
Manage assigned section (saute, grill, fry, pantry, tandoor, continental, Chinese, bakery, etc.).
Ensure portion control, taste consistency, and presentation.
Manage mise en place and ensure readiness for service.
2. Quality & Hygiene Compliance
Maintain the highest levels of food hygiene and safety (FSSAI/ HACCP standards).
Follow SOPs, recipes, and plating guidelines.
Ensure workstation, equipment, and tools are clean and sanitized.
3. Team Coordination & Supervision
Assist the Chef de Partie in supervising Commis I/II/III and helpers.
Delegate tasks to junior staff and ensure timely preparation.
Support teamwork and maintain smooth kitchen operations during rush hours.
4. Inventory & Stock Control
Monitor stock levels and notify CPD/Sous Chef of shortages.
Ensure proper storage, labeling, and rotation of food items (FIFO/FEFO).
Help reduce wastage and maintain cost efficiency.
5. Equipment & Maintenance
Operate kitchen equipment safely and efficiently.
Report equipment issues or breakdowns immediately.
Ensure all tools are handled with proper care.
6. Menu Assistance
Assist in menu development, new dish trials, and tasting sessions.
Provide culinary input and contribute to quality improvements.
Maintain documentation related to recipes and SOPs
Job Types: Full-time, Permanent
Pay: ₹10,181.22 - ₹30,000.00 per month
Benefits:
Food provided
Work Location: In person
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