Key Responsibilities
- Assist the Chef de Partie in managing the section efficiently.
- Ensure mise en place is prepared, organized, and sufficient for service.
- Maintain quality and consistency in taste, texture, and presentation.
- Monitor portion control and minimize wastage.
- Follow all food safety and hygiene standards (HACCP).
- Ensure proper storage and labeling of food items.
- Support buffet setup and decorative food displays.
- Maintain cleanliness of work area and equipment at all times.
- Coordinate with other kitchen sections for smooth service.
- Train and guide Commis Chefs and kitchen helpers when required.
- Report equipment issues and stock shortages to the Chef de Partie.
Pay: ₹30,000.00 per month
Benefits:
Work Location: In person
