Key Responsibilities
- Prepare and supervise authentic Indian dishes as per hotel standards.
- Manage daily mise en place and ensure timely food preparation.
- Maintain consistency in taste, quality, presentation, and portion control.
- Supervise and guide junior kitchen staff.
- Ensure proper food hygiene, safety, and kitchen cleanliness.
- Monitor stock, minimize food wastage, and follow FIFO/FEFO practices.
- Assist in menu planning and special food preparations.
- Coordinate with the Chef and other departments for smooth kitchen operations.
Requirements
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- 3–5 years of relevant experience in Indian Cuisine.
- Strong knowledge of Indian spices, cooking techniques, and regional dishes.
- Good leadership, communication, and teamwork skills.
- Ability to work under pressure and in flexible shifts.
Pay: ₹20,000.00 - ₹28,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Paid sick time
- Provident Fund
Work Location: In person
