Core Responsibilities
- Station Management: Run your specific section (e.g., grill, sauté, or larder) and ensure timely, high-quality dish preparation.
- Menu Execution: Prepare and cook Continental dishes (pastas, steaks, sauces, and roasts) according to established brand recipes.
- Quality & Presentation: Oversee portion control, taste, and visual presentation before food is served.
- Inventory & Ordering: Monitor stock levels for your section, identify shortages, and handle supply ordering to minimize waste.
- Staff Mentorship: Train, guide, and supervise junior cooks (Commis, DCDP) working at your station.
- Hygiene & Safety: Maintain strict HACCP, health, and safety regulations, ensuring your workstation is sanitized and orderly.
Pay: ₹25,000.00 - ₹35,000.00 per month
Work Location: In person
