- Prepare and cook South Indian dishes such as idli, dosa, vada, pongal, upma, chutneys, sambar, rasam, poriyal, kootu, and other regional specialties.
- Ensure all food is prepared according to standardized recipes and presentation guidelines.
- Assist the Chef de Partie in daily kitchen operations and mise en place.
- Maintain consistency in taste, quality, portion size, and presentation.
- Monitor food stock levels and inform supervisors of shortages.
- Ensure proper storage, labeling, and rotation of food items (FIFO).
- Maintain cleanliness and hygiene of the kitchen, equipment, and workstations.
- Follow food safety standards, HACCP guidelines, and company policies.
- Minimize food wastage and ensure efficient utilization of ingredients.
- Support other kitchen sections during operational requirements.
Pay: ₹12,548.67 - ₹25,053.59 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
