Core Responsibilities
- Food Preparation: Complete daily mise-en-place (chopping, marinating, boiling, sautéing) for hot menu items according to standard recipes. [1, 2]
- Cooking & Plating: Prepare and cook dishes reliably, assisting the senior chefs in assembling and garnishing hot plates during service hours. [1, 2]
- Equipment Management: Control the temperature and operation of heavy-duty kitchen equipment (ovens, grills, broilers, fryers). [1, 2]
- Stock Control: Monitor raw material inventory, report shortages, and handle deliveries and stock rotation. [1, 2]
- Hygiene & Safety: Maintain a clean, sanitized, and hazard-free workstation. Ensure all food items are correctly dated, labeled, and safely stored to prevent cross-contamination. [1, 2, 3, 4, 5]
Requirements & Skills
- Experience: Typically 2-4 years of experience in hotel or restaurant hot kitchen operations.
- Qualifications: Diploma or Degree in Hotel Management/Culinary Arts is usually preferred.
- Skills: Strong foundational knowledge of heat-cooking techniques, portion control, and food safety regulations.
Pay: ₹15,000.00 - ₹35,000.00 per month
Work Location: In person
