Key Responsibilities
- Section Management: Run the assigned Asian station (such as wok, hot kitchen, sushi, or curry) with complete ownership of daily mise en place.
- Food Preparation: Cook and plate authentic Asian dishes following exact recipe standards, portion controls, and presentation guidelines.
- Staff Supervision: Train, guide, and support junior kitchen staff like Commis chefs and kitchen helpers.
- Quality & Safety: Maintain strict hygiene rules, proper food labeling, and FIFO stock rotation in compliance with safety standards.
- Cost Control: Minimize kitchen waste, track inventory, and report equipment maintenance issues promptly.
Pay: ₹26,000.00 - ₹30,000.00 per month
Work Location: In person
