Assist the senior chefs in the cooking and plating of a la carte and buffet items, ensuring strict adherence to standard recipe cards for quality and portion control.
Kitchen Hygiene & Safety:
Maintain the cleanliness and organization of the assigned section (South Indian area) and equipment, strictly following HACCP and hotel food safety protocols.
Stock & Inventory:
Help manage inventory within the section, including proper food labeling, dating, rotation (FIFO), and reporting stock needs to the Commis 1.
Learning & Development:
Actively seek to improve cooking techniques and master the specialized methods required for various South Indian preparations under direct supervision.
Job Type: Full-time
Pay: ₹22,000.00 - ₹24,000.00 per month
Benefits:
Food provided
Provident Fund
Work Location: In person
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