Job Description

Food preparation and cooking:

Prepare and cook dishes according to recipes, ensuring consistency in taste, quality, and presentation for a specific station.

Station management:

Set up the kitchen station before service, organize all ingredients and equipment, and manage the cooking process within that section.

Staff supervision:

Oversee and train junior kitchen staff, such as commis chefs, and ensure they work efficiently and adhere to standards.

Quality control:

Maintain high standards of food hygiene and safety, check food quality, and ensure adherence to recipes and portion sizes.

Inventory and ordering:

Monitor stock levels for the station, manage ingredients, and place orders as needed.

Menu contribution:

Assist in developing new menu items and refining existing recipes, often in collaboration with the head chef.
Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹55,000.00 per month

Work Location: In person