- Prepare authentic South Indian breakfast, lunch, dinner, and specialty dishes as per standard recipes.
- Ensure consistent taste, quality, and presentation of all food items.
- Plan daily mise en place and maintain adequate stock for operations.
- Monitor food quality, freshness, and portion control to minimize wastage.
- Follow food safety, hygiene, and HACCP standards at all times.
- Maintain cleanliness and organization of the kitchen and workstations.
- Check the quality of raw materials and ensure proper storage using FIFO/FEFO.
- Coordinate with the Executive Chef and other kitchen sections for smooth service.
- Assist in buffet setup, live counters, and special events when required.
- Supervise and guide Commis chefs and kitchen assistants.
- Monitor equipment usage and report maintenance issues promptly.
- Ensure timely preparation and service during breakfast, lunch, dinner, and banquet operations.
- Contribute ideas for menu improvements and seasonal specials.
- Maintain daily production records and communicate stock requirements to the store/purchase department.
- Perform any other duties assigned by the Executive Chef or Sous Chef.
Job Types: Full-time, Permanent
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
