- Prepare and cook Indian dishes as per standardized recipes and hotel quality standards.
- Ensure proper mise en place before each service.
- Maintain cleanliness, hygiene, and food safety standards in the work area.
- Monitor food quality, portion control, and minimize wastage.
- Store food items correctly and maintain stock rotation (FIFO/FEFO).
- Assist in inventory control and report shortages to the Chef de Partie.
- Support training and guidance of Commis Chefs and Trainees.
- Follow all hotel policies, SOPs, and safety procedures.
- Perform any other duties assigned by the Executive Chef or Sous Chef.
Pay: ₹24,000.00 - ₹25,500.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
