Experience Required: 2–4 years in professional kitchens or hotel operations.
Roles & Responsibilities:
* Manage a specific kitchen section independently.
* Prepare dishes as per hotel and restaurant standards.
* Ensure consistency in taste, quality, and presentation.
* Assist Sous Chef in kitchen operations and staff coordination.
* Monitor hygiene and food safety standards.
* Handle inventory and minimize wastage in assigned section.
* Train junior kitchen staff when required.
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Provident Fund
Work Location: In person
