Duties and Responsibilities1. Food Preparation
- Prepare and cook dishes according to standard recipes and hotel/restaurant guidelines.
- Prepare ingredients such as cutting, chopping, marinating, and portioning.
- Ensure all food is prepared and presented to the required standards.
2. Kitchen Operations
- Assist the Chef de Partie in managing daily kitchen activities.
- Handle a designated kitchen section efficiently.
- Ensure timely preparation and service during meal periods.
3. Quality Control
- Check the quality and freshness of ingredients.
- Maintain consistency in taste, appearance, and portion sizes.
- Follow food safety and quality standards.
4. Hygiene and Safety
- Maintain cleanliness of work areas, kitchen equipment, and utensils.
- Follow HACCP and food hygiene regulations.
- Store food correctly and prevent cross-contamination.
5. Inventory and Stock Control
- Assist in monitoring stock levels.
- Inform senior chefs about shortages or expired items.
- Minimize food wastage and follow cost-control practices.
6. Teamwork and Training
- Support and guide junior kitchen staff, such as Commis 2 and Commis 3.
- Communicate effectively with the kitchen and service teams.
- Participate in training and skill development programs.
Key Skills Required
- Good culinary knowledge and cooking techniques
- Knowledge of food safety and hygiene
- Ability to work under pressure
- Attention to detail
- Time management
- Teamwork and communication skills
- Creativity and passion for cooking
Pay: ₹13,000.00 - ₹15,000.00 per month
Benefits:
- Food provided
- Paid time off
Work Location: In person
