Job Description

Key Roles & Responsibilities:

Food Preparation & Quality:

Prepare and cook authentic North Indian dishes to set standards and recipes. Ensure consistent quality, taste, portion size, and presentation of all food. Develop and suggest new recipes, specials, and menu items.

Kitchen Operations & Hygiene:

Maintain strict food safety and hygiene standards (e.g., FSSAI) in their section. Keep their work area, equipment, and storage clean and organized. Manage daily production needs and ensure efficient workflow.

Staff Supervision & Training:

Lead, train, and guide commis chefs and junior staff. Delegate tasks effectively to ensure team efficiency.

Inventory & Cost Control:

Monitor food stock, place orders for necessary supplies, and receive deliveries. Minimize food wastage and control costs.

Collaboration & Communication:

Coordinate with Sous Chefs and Head Chefs for smooth service. Communicate effectively with the team and adapt to customer feedback or special requests.
Skills :

In-depth knowledge of North Indian cooking techniques and ingredients. Proven experience in a similar role in reputable establishments. Strong leadership, multitasking, and time management skills. Excellent communication and problem-solving abilities. Culinary degree or equivalent certification is often preferred.
Job Type: Full-time

Pay: ?33,000.00 - ?33,500.00 per month

Benefits:

Flexible schedule Food provided Health insurance Paid sick time Paid time off Provident Fund
Application Question(s):

Experience of 3 to 4 Years
Work Location: In person