Job Description

Food Preparation and Cooking:

Preparing and cooking dishes according to recipes and menus, ensuring quality, taste, and presentation standards are met.

Section Management:

Supervising and managing a specific section of the kitchen (e.g., tandoor, curries, biryani), ensuring efficient workflow and adherence to standards.

Quality Control:

Maintaining high standards of food quality, hygiene, and safety within their section.

Inventory Management:

Managing ingredients and supplies for their section, ensuring adequate stock levels and minimizing waste.

Team Leadership:

Supervising and mentoring junior chefs and cooks, providing guidance and training.

Menu Contribution:

Contributing to menu development and innovation, staying updated on trends in Indian cuisine.

Hygiene and Safety:

Enforcing strict hygiene and safety standards within their section, including proper food handling and storage practices.

Collaboration:

Working closely with other chefs, the head chef, and front-of-house staff to ensure smooth service and customer satisfaction.

Operational Efficiency:

Monitoring and optimizing workflow within their section to maintain efficiency and meet service demands.

Problem Solving:

Addressing day-to-day issues related to equipment, food supplies, and kitchen operations.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?27,000.00 per month

Benefits:

Food provided Paid sick time Paid time off Provident Fund
Schedule:

Day shift Morning shift
Supplemental Pay:

Performance bonus
Work Location: In person