- Food Preparation (Mise en Place): Chop vegetables, cut meat or fish, measure ingredients, and prepare specific dishes or sauces following exact recipes.
- Station Management: Support the Chef de Partie (station head) or Sous Chef in running a smooth, clean, and organized station during busy service hours.
- Inventory & Stock Control: Monitor stock movement, check deliveries, and apply rotation rules like FIFO (First In, First Out) to reduce food waste.
- Hygiene & Sanitation: Clean work areas, wash equipment, track fridge/freezer temperatures, and label/date all food items correctly.
- Leadership & Support: Guide and train lower-level junior cooks or a Commis 3 when required, and step up to lead a section if necessary.
Pay: ₹20,000.00 - ₹25,000.00 per month
Work Location: In person
