Assist in preparing ingredients (chopping, marinating, measuring, etc.) for daily operations.
Cook and plate dishes under the supervision of Chef de Partie/Sous Chef.
Maintain consistency in taste, quality, and presentation.
Support various kitchen sections (Indian, Continental, Bakery, etc.) as assigned.

Hygiene & Safety

Maintain cleanliness and organization of workstations.
Follow hygiene, sanitation, and HACCP standards.
Handle kitchen equipment and utensils safely.

Team Support & Coordination

Work closely with chefs and colleagues to ensure smooth kitchen operations.
Assist during banquets, weddings, and special events.
Report shortages or issues with ingredients and equipment to supervisors.

Learning & Development

Actively learn new cooking methods, recipes, and techniques.
Participate in training sessions conducted by senior chefs.
Show enthusiasm for continuous improvement and creativity in cooking.

Requirements:

Diploma/Degree in Culinary Arts, Hotel Management, or equivalent (preferred).
0–2 years of experience in a professional kitchen (freshers with passion for cooking may apply).
Basic knowledge of food preparation and kitchen operations.
Strong willingness to learn and take direction.
Physically fit, disciplined, and able to work in a fast-paced environment.

Key Skills:

Basic culinary knowledge and knife skills.
Ability to follow recipes and instructions.
Teamwork and communication.
Attention to detail and cleanliness.
Time management and multitasking ability.

Job Type: Full-time

Pay: ₹15,000.00 - ₹30,000.00 per month

Work Location: In person

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