Key Responsibilities
- Food Preparation: Cook regional Indian curries, gravies, tandoor items, or South Indian specialties following exact recipe standards.
- Station Management: Set up daily mise en place, manage buffet operations, and handle live cooking counters smoothly.
- Quality & Safety: Follow HACCP and local hygiene rules, practice proper FIFO stock rotation, and minimize food waste.
- Team Support: Guide and train junior kitchen staff while coordinating with other station chefs during service.
Pay: ₹22,000.00 - ₹26,000.00 per month
Work Location: In person
