- Station Management: Oversee a designated area in the kitchen, ensuring station cleanliness, proper food storage, and sanitation.
- Food Production: Prepare and cook menu items exactly to recipe specifications and quality standards.
- Staff Supervision: Train, guide, and schedule junior kitchen staff, such as commis chefs.
- Inventory Control: Monitor stock levels for assigned sections, track spoilage, and order necessary supplies.
- Menu Collaboration: Assist executive and sous chefs with recipe development and seasonal menu planning.
Pay: ₹45,000.00 - ₹50,000.00 per month
Work Location: In person
