Food Preparation and Cooking:Preparing and cooking dishes according to recipes and menus, ensuring quality, taste, and presentation standards are met.
Section Management:Supervising and managing a specific section of the kitchen (e.g., tandoor, curries, biryani), ensuring efficient workflow and adherence to standards.
Quality Control:Maintaining high standards of food quality, hygiene, and safety within their section.
Inventory Management:Managing ingredients and supplies for their section, ensuring adequate stock levels and minimizing waste.
Team Leadership:Supervising and mentoring junior chefs and cooks, providing guidance and training.
Menu Contribution:Contributing to menu development and innovation, staying updated on trends in Indian cuisine.
Hygiene and Safety:Enforcing strict hygiene and safety standards within their section, including proper food handling and storage practices.
Collaboration:Working closely with other chefs, the head chef, and front-of-house staff to ensure smooth service and customer satisfaction.
Operational Efficiency:Monitoring and optimizing workflow within their section to maintain efficiency and meet service demands.
Problem Solving:Addressing day-to-day issues related to equipment, food supplies, and kitchen operations.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹27,000.00 per month

Benefits:

Food provided
Paid sick time
Paid time off
Provident Fund

Schedule:

Day shift
Morning shift

Supplemental Pay:

Performance bonus

Work Location: In person

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