- Prepare mise en place, portioning, and basic cooking tasks with adherence to recipes and presentation standards.
- Monitor stock levels, rotate stock (FIFO), and communicate shortages to supervisors for timely reorders.
- Maintain cleanliness and hygiene across the kitchen, equipment, and utensils; comply with food safety standards (HACCP, local regulations).
- Assist with plating, garnishing, and quality control to ensure consistency in taste, texture, and appearance.
- Support menu execution during service, including order pacing, timing, and coordination with front-of-house.
- Help with food waste reduction and cost-control initiatives by accurate portioning and waste tracking.
- Participate in daily line-ups, trainings, and standard operating procedures (SOP) compliance.
- Perform any other duties as assigned by the kitchen leadership.
- Should be aware about all cuisines.
Pay: ₹22,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
