Job Description

Key Responsibilities:

Food Preparation:

Prepare and plate cold dishes such as salads, cold appetizers, sandwiches, and desserts. Ensure ingredients are fresh, properly stored, and rotated (FIFO method). Maintain consistency in taste, presentation, and portion size.

Pantry Management:

Organize and maintain the pantry station efficiently. Replenish ingredients and supplies as needed. Label and date all stored food items.

Quality & Presentation:

Follow recipes and presentation standards set by the Executive Chef. Maintain a clean and appealing display for buffet or a la carte service.

Hygiene & Safety:

Adhere to all food safety and sanitation guidelines. Keep workstations, utensils, and equipment clean and sanitized. Ensure proper storage temperatures for cold items.

Coordination & Teamwork:

Work closely with other kitchen sections (hot kitchen, bakery, etc.) for meal coordination. Support other chefs during peak hours or events. Communicate effectively with kitchen and service teams.

Inventory & Control:

Monitor stock levels of pantry ingredients and report shortages to the supervisor. Minimize wastage and optimize ingredient usage.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹23,000.00 per month

Benefits:

Food provided Paid sick time Paid time off Provident Fund
Work Location: In person