- Food Preparation & Production: Preparing, cooking, and plating various Indian curries, sauces, and gravies, following recipes to ensure consistency and high quality.
- Station Management: Overseeing the curry section, including Mise-en-place, equipment maintenance, and keeping the area clean, safe, and hygienic.
- Stock & Inventory: Monitoring stock levels of ingredients, preparing, and placing orders for supplies as needed to prevent shortages.
- Leadership & Training: Guiding and training Commis chefs or junior staff on cooking techniques, portion control, and presentation.
- Quality & Safety Compliance: Adhering to food safety, hygiene regulations (FSSAI or local standards), and ensuring food is stored, handled, and served correctly.
- Collaboration: Supporting the Sous Chef or Head Chef during service, aiding in menu planning, and coordinating with other stations
Job Types: Full-time, Permanent
Pay: ₹18,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Provident Fund
Work Location: In person
