Key Responsibilities
- Prepare and cook a wide variety of North Indian dishes.
- Manage the Indian section independently during food production and service.
- Ensure consistency in taste, presentation, and portion control.
- Plan daily mise en place and maintain production schedules.
- Supervise and guide Commis chefs and kitchen assistants.
- Maintain cleanliness and hygiene as per FSSAI food safety standards.
- Monitor food quality, freshness, and storage of ingredients.
- Minimize food wastage and control kitchen costs.
- Coordinate with the Executive Chef and Sous Chef for daily operations.
- Ensure timely preparation and dispatch of meals.
- Maintain kitchen equipment and report maintenance requirements.
- Follow all company SOPs, hygiene, and safety guidelines
Pay: ₹35,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
