- Assist the Chef de Partie (CDP) in the daily operations of the assigned kitchen section.
- Prepare and cook food according to standard recipes and hotel quality standards.
- Ensure consistency in food quality, taste, and presentation.
- Complete mise en place before service.
- Take charge of the section in the absence of the CDP.
- Prepare ingredients and cook menu items efficiently.
- Follow standard recipes, portion sizes, and plating guidelines.
- Ensure all dishes are prepared and served on time.
- Check the freshness and quality of all ingredients.
- Minimize food wastage through proper handling and storage.
- Assist in the smooth operation of the assigned kitchen section.
- Support Commis Chefs and trainees during food preparation and service.
- Maintain cleanliness and organization of the workstation.
- Ensure kitchen equipment is used safely and maintained properly.
- Coordinate with other kitchen sections for efficient service.
- Follow HACCP, FSSAI, and hotel food safety standards.
- Maintain high standards of personal hygiene and sanitation.
- Ensure proper food storage using FIFO/FEFO methods.
- Monitor food temperatures and maintain required records.
- Keep the work area clean and sanitized throughout the shift.
- Monitor stock levels and report shortages to the CDP.
- Assist in preparing daily requisitions.
- Help control food costs by reducing waste and maintaining portion control.
- Participate in inventory checks and stock rotation.
- Guide and assist Commis Chefs and apprentices.
- Train junior staff on kitchen procedures and hygiene standards.
- Promote teamwork and effective communication within the kitchen.
Pay: ₹20,000.00 - ₹25,000.00 per hour
Experience:
- 4years: 2 years (Preferred)
Work Location: In person
