Job Description

Cooking and Station Management: Taking charge of a specific section or station in the kitchen, such as the grill, saute, pastry, or salad station. Cooking and preparing dishes in that section efficiently and maintaining high standards of quality, taste, and presentation.

Recipe Adherence: Following recipes and portion sizes accurately to ensure consistency and uniformity in the dishes prepared. Adapting and adjusting recipes as needed to meet dietary restrictions or special requests.

Kitchen Organization and Cleanliness: Keeping the workstation clean, organized, and properly stocked with ingredients, utensils, and equipment. Maintaining hygiene and sanitation standards in accordance with food safety regulations.

Team Collaboration: Collaborating with other members of the kitchen staff, such as line cooks, and dishwashers, to ensure smooth workflow and timely preparation of orders. Assisting other sections or stations when necessary.

Quality Control: Ensuring that all dishes leaving their section are of the highest quality and meet the established standards of taste, texture, and presentation. Conducting regular taste tests and visual inspections to maintain consistency.

Inventory Management: Assisting in inventory control by monitoring stock levels, notifying the appropriate personnel when supplies need to be replenished, and minimizing wastage of ingredients.

Training and Development: Assisting in the training and mentoring of junior kitchen staff, including apprentices or commis chefs, to enhance their culinary skills and knowledge.

Adherence to Safety and Hygiene Regulations: Following strict safety, sanitation, and food handling protocols to maintain a clean and safe working environment. Adhering to health and safety regulations and promoting good kitchen practices.

Job Types: Full-time, Permanent

Pay: From ?18,000.00 per month

Benefits:

• Food provided

Schedule:

• Rotational shift

Supplemental Pay:

• Performance bonus

Application Question(s):

• In which city are you currently residing

Education:

• Higher Secondary(12th Pass) (Preferred)

Experience:

• Chef: 2 years (Preferred)

Work Location: In person