Key Responsibilities
- Food Preparation: Execute daily mise en place (preparation of ingredients) and cook assigned dishes according to standard recipes and presentation standards.
- Station Management: Assist the senior Chef de Partie in running a specific station (e.g., pastry, tandoor, continental) and step in to manage it in their absence.
- Team Leadership: Train, supervise, and mentor entry-level Commis chefs within your section.
- Inventory Control: Monitor stock, handle ingredient requisitions, minimize wastage, and ensure raw materials are stored properly.
- Quality & Hygiene: Maintain optimal cleanliness of workstations and strictly follow food safety and hygiene regulations (such as HACCP)
Typical Requirements
- Experience: Usually 1–3 years of hands-on culinary experience in a professional kitchen environment.
- Education: A diploma or degree in hotel management, culinary arts, or a related field is typically preferred.
- Skills: Strong knowledge of culinary techniques, proficiency in station-specific cooking, and the ability to work under high pressure
Pay: ₹22,000.00 - ₹23,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
