- Food Production: Prepare and cook authentic South Indian dishes including breakfast items, meals, rasam, and varied chutneys.
- Mise-en-place: Efficiently prepare ingredients (grinding, cutting, marinating) for the South Indian station, ensuring readiness for service.
- Quality Control: Ensure consistent taste, quality, and portion control for every dish, adhering strictly to recipe standards.
- Hygiene & Safety: Maintain a clean, sanitized, and organized workspace, adhering to HACCP/FSSAI standards.
- Stock Management: Monitor inventory, handle stock rotation (FIFO), and report ingredient shortages to the CDP or Sous Chef.
- Support & Collaboration: Work in a high-pressure environment, supporting senior chefs and guiding junior chefs (Commis 2/3). [1, 2, 3, 4, 5, 6, 7, 8]
Pay: ₹10,000.00 - ₹20,000.00 per month
Benefits:
- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
