Prepare, cook, and present high-quality dishes according to standard recipes and company specifications.
Handle day-to-day cooking operations in the assigned kitchen section.
Manage and supervise the assigned section, ensuring smooth kitchen operations during service.
Prepare food for à la carte, buffet, banquet, and bulk orders while maintaining quality and consistency.
Ensure proper taste, presentation, portion control, and timely food service.
Maintain food hygiene, sanitation, and safety standards at all times.
Minimize food wastage and support cost-control initiatives.
Train, guide, and supervise Commis Chefs and kitchen assistants.
Ensure proper use, cleaning, and maintenance of kitchen equipment.
Assist the Head Chef in menu planning, recipe standardization, and quality improvement.
Follow all SOPs and company policies.
Coordinate effectively with the kitchen team to ensure efficient operations.
Perform any other duties assigned by the Head Chef or Executive Chef.
Pay: From ₹18,000.00 per month
Work Location: In person
