Key ResponsibilitiesFood Preparation
- Prepare ingredients according to standardized recipes.
- Wash, peel, chop, slice, dice, and portion vegetables, meats, and other ingredients.
- Prepare sauces, dressings, marinades, and seasonings.
- Maintain proper ingredient labeling and storage.
- Assist in dough preparation, burger preparation, and pizza preparation as required.
- Ensure all preparation is completed before service begins.
Cooking Responsibilities
- Cook menu items strictly according to SOPs.
- Maintain consistency in taste, appearance, and portion sizes.
- Operate grills, fryers, ovens, pizza ovens, and other kitchen equipment safely.
- Monitor cooking temperatures and timings.
- Ensure food is served fresh and meets quality standards.
Mise en Place
- Complete daily mise en place before shift.
- Ensure adequate stock for the day's operations.
- Inform supervisors of shortages immediately.
- Maintain organized workstations throughout service.
Food Quality
- Follow recipe cards without deviation.
- Check freshness of ingredients before use.
- Reject spoiled or expired products.
- Ensure food presentation meets company standards.
- Maintain consistency during peak hours.
Food Safety & Hygiene
- Follow FSSAI and HACCP guidelines.
- Maintain personal hygiene at all times.
- Wash hands regularly and wear clean uniforms.
- Use gloves where required.
- Follow color-coded chopping board systems.
- Prevent cross-contamination.
- Record food temperatures as instructed.
Cleaning Responsibilities
- Clean workstations throughout the shift.
- Sanitize equipment after use.
- Maintain kitchen floors, walls, and storage areas.
- Dispose of waste according to company procedures.
- Participate in deep cleaning schedules.
Inventory Support
- Assist with receiving deliveries.
- Check quantity and quality of incoming stock.
- Follow FIFO and FEFO inventory systems.
- Report shortages and damaged products.
- Assist in stock counting.
Equipment Care
- Operate equipment safely.
- Clean equipment after every shift.
- Report faults immediately.
- Never use damaged equipment.
Teamwork
- Work closely with all kitchen staff.
- Support colleagues during busy periods.
- Follow instructions from supervisors promptly.
- Maintain a respectful and positive attitude.
Customer Focus
- Understand that every dish represents the brand.
- Prioritize food quality and timely service.
- Support front-of-house teams when necessary.
Daily Duties
- Complete opening checklist.
- Prepare mise en place.
- Cook assigned menu items.
- Maintain cleanliness.
- Restock ingredients.
- Complete temperature logs.
- Follow production schedules.
- Assist in closing duties.
- Clean all assigned sections.
- Complete closing checklist.
Skills Required
- Basic knife skills.
- Understanding of food preparation.
- Knowledge of cooking techniques.
- Ability to work under pressure.
- Time management.
- Teamwork.
- Positive attitude.
- Willingness to learn.
- Attention to detail.
- Good communication skills.
Technical Knowledge
Candidates should have basic knowledge of:
- Food safety practices
- Kitchen hygiene
- Portion control
- Inventory handling
- Kitchen equipment operation
- Basic cooking methods
- Storage temperatures
- FIFO & FEFO
- HACCP fundamentals
Qualification
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- ITI Food Production candidates may also apply.
- Freshers with strong culinary training are welcome.
- Candidates with QSR experience will be preferred.
Experience
- Fresher to 3 years.
- Experience in QSR, café, pizza, burger, bakery, or restaurant kitchens is an advantage.
Physical Requirements
- Ability to stand for long hours.
- Ability to lift up to 20 kg.
- Comfortable working in a hot kitchen environment.
- Flexible to work weekends, holidays, and rotational shifts.
Pay: From ₹10,086.49 per month
Benefits:
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
