such as dosa, idli, vada, uttapam, sambhar, rasam, curries, rice items, and chutneys.
Assist the
Chef de Partie
in managing the South Indian section efficiently.
Ensure
consistent taste, quality, portion control, and presentation
of all dishes.
Supervise, guide, and train
Commis I / II / III
staff.
Handle
mise en place
, batter preparation, grinding, fermentation, and ingredient readiness.
Maintain
high standards of hygiene, sanitation, and food safety
as per FSSAI/HACCP norms.
Monitor
stock levels
, minimize wastage, and assist in inventory control.
Ensure proper use and maintenance of kitchen equipment.
Coordinate with other kitchen sections for smooth service operations.
Follow standard recipes and contribute to
menu planning or improvements
when required.
Work efficiently during
buffets, live counters, banquets, and a la carte service
Job Type: Full-time
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
Food provided
Health insurance
Provident Fund
Work Location: In person
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