Key Responsibilities
- Mise en Place: Prepare ingredients by washing, peeling, chopping, and portioning vegetables, meats, and seafood.
- Station Support: Assist Commi 1 and 2 in cooking basic dishes and plating food according to station standards.
- Hygiene & Safety: Clean work surfaces, equipment, and storage areas; ensure strict adherence to food safety (HACCP) standards.
- Stock Management: Assist in receiving deliveries, rotating stock (FIFO), and labeling containers correctly.
- Learning: Actively observe senior chefs to improve knife skills and cooking techniques.
Requirements
- Skills: Basic knowledge of knife handling, food hygiene, and kitchen equipment.
- Attributes: Physical stamina for long shifts, a "can-do" attitude, and the ability to work under pressure in a fast-paced environment.
Pay: ₹12,000.00 - ₹14,000.00 per month
Work Location: In person
