South Indian Chef:
minimum experience - 3 years
Provide fresh high-quality food.
Create and cost new dishes.
Comply with relevant health and safety guidelines.
Manage food cost controls to contribute to Food and Beverage revenue.
Ensure compliance with food hygiene and Health and Safety standards.
Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team.
Contribute to menu creation.
Ensure consistency in quality of dishes at all times.
Job Types: Full-time, Permanent
Pay: ?17,000.00 - ?30,000.00 per month
Benefits:
Food provided
Schedule:
Evening shift
Morning shift
Rotational shift
Supplemental Pay:
Overtime pay
Work Location: In person
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