Key Responsibilities
Prepare and cook dishes according to standard recipes and portion sizes.
Manage the assigned kitchen section during service.
Ensure proper mise en place before each shift.
Maintain food quality, taste, presentation, and consistency.
Supervise and guide Commis I, II, and III staff.
Monitor stock levels and inform senior chefs about shortages.
Control food wastage and maintain proper portion control.
Follow FIFO/FEFO, food storage, labelling, and temperature-control procedures.
Maintain high standards of kitchen hygiene and food safety.
Ensure kitchen equipment and workstations are clean and properly maintained.
Support other kitchen sections during peak service.
Pay: ₹40,000.00 - ₹45,000.00 per month
Benefits:
Work Location: In person
