- Prepare Indian curries, gravies, dals, salads, sandwiches, and other pantry items as per standard recipes.
- Complete daily mise en place before service.
- Ensure consistency in taste, presentation, and portion control.
- Maintain cleanliness and hygiene of the work area and equipment.
- Follow FIFO, food safety, and HACCP/FSSAI guidelines.
- Minimize food wastage and report stock shortages.
- Assist senior chefs during service and support overall kitchen operations.
Qualifications & Experience
- Certificate/Diploma in Hotel Management or Culinary Arts (preferred).
- 1–2 years of experience in Indian Curry and Pantry sections.
- Basic knowledge of food safety, hygiene, and kitchen operations.
Accommodation or accommodation allowance will be provided to outstation candidates.
Pay: ₹18,000.00 - ₹28,000.00 per month
Benefits:
- Commuter assistance
- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
