Key Responsibilities
- Food Preparation: Measure ingredients, chop, peel, and prepare mise-en-place for daily service.
- Cooking: Execute menu items to exact recipe standards, temperatures, and plating requirements under senior guidance.
- Station Management: Oversee a specific section of the kitchen (e.g., sauce, pastry, grill), helping train and guide Commis 2 and 3 chefs.
- Inventory & Stock: Receive deliveries, check ingredient quality, and notify superiors of low stock or spoiled items.
- Hygiene & Safety: Maintain Hazard Analysis Critical Control Point (HACCP)
Pay: ₹18,000.00 - ₹25,000.00 per month
Work Location: In person
