Responsibilities
- Prepare and cook Indian dishes with consistent taste and presentation
- Handle breakfast, lunch, and dinner operations
- Maintain kitchen cleanliness and hygiene standards
- Manage inventory and kitchen stock efficiently
- Coordinate with hotel management for menu planning
- Ensure proper food storage and wastage control
- Supervise kitchen helpers and maintain discipline in the kitchen
Requirements
- Minimum 2–5 years of experience as an Indian Chef
- Knowledge of North Indian, Tandoor, and basic Continental cuisine
- Ability to work under pressure during peak hours
- Good understanding of food safety and hygiene practices
- Positive attitude and team management skills
Pay: ₹12,000.00 - ₹15,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
