- Prepare and cook food items as per approved recipes, SOPs, and presentation standards.
- Complete daily mise en place before service and ensure all ingredients are ready.
- Maintain consistency in taste, quality, portion control, and plating.
- Supervise Commis Chefs and kitchen assistants assigned to the section.
- Monitor stock levels and raise requisitions for required ingredients.
- Check the quality and freshness of raw materials before use.
- Follow FIFO/FEFO methods for storage and inventory control.
- Ensure compliance with food safety, hygiene, and HACCP standards.
- Minimize food wastage and maintain food cost within targets.
- Coordinate with other kitchen sections for smooth service operations.
- Prepare buffet, à la carte, banquet, and special event orders on time.
- Maintain cleanliness of the work area, equipment, and utensils.
- Report equipment faults or maintenance requirements immediately.
- Assist in training junior kitchen staff and maintaining discipline in the section.
- Carry out any additional duties assigned by the Executive Chef or Sous Chef.
Job Types: Full-time, Permanent
Pay: ₹30,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
