Key Responsibilities
- Food Preparation: Cook and prep Continental dishes (such as pasta, pizza, salads, and grilled meats) using standard kitchen recipes and procedures.
- Station Management: Maintain clean work areas, manage ingredients, and restock station supplies during shifts.
- Quality and Safety: Follow food hygiene, safety (HACCP), and proper food presentation guidelines.
- Collaboration: Assist senior chefs, Demi Chef de Parties (DCDP), or Head Chefs with daily kitchen operations.
Requirements and Qualifications
- Experience: 2 to 3 Years of relevant experience
- Skills: Knowledge of Continental and multi-cuisine cooking, food plating, and basic kitchen hygiene.
- Education: Typically a 10th or 12th pass
Pay: ₹18,000.00 - ₹23,000.00 per month
Benefits:
- Commuter assistance
- Food provided
- Provident Fund
Work Location: In person
