CDP

Key Responsibilities

• Station Management: Manage and run the assigned section (e.g., Tandoor, Curry, Sauté) independently, ensuring smooth operations throughout service.
• Food Preparation: Prepare, cook, and present all dishes related to the Indian section according to recipes, portion control, and presentation standards set by the Executive Chef.
• Quality Control: Monitor the quality of all ingredients and finished products to ensure consistency and excellence.
• Inventory & Ordering: Manage inventory levels for the specific station. Accurately estimate daily and weekly mise-en-place needs and submit orders promptly.
• Hygiene & Safety: Strictly adhere to all health, safety, and sanitation standards (HACCP) for food handling, storage, and preparation areas.
• Team Supervision: Guide and train Commis Chefs and Kitchen Stewards assigned to the Indian section.
• Equipment Maintenance: Ensure all kitchen equipment (e.g., Tandoor oven, specialized pots) in the section is well-maintained and clean.

Education :Certificate/Diploma in Culinary Arts or Hotel Management.

Experience : Minimum 4 - 6 years of progressive experience in a professional kitchen, with at least 3 year as a Commis I or equivalent, specializing in Indian Cuisine. Experience in a 5-star hotel environment is highly preferred.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹38,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Provident Fund

Work Location: In person