D CDP Chef

Key Responsibilities

• Food Preparation: Preparing mise en place (ingredients) and cooking dishes according to standards and recipes for their designated station (e.g., sauces, grill, pastry).
• Quality & Presentation: Ensuring all food meets quality, taste, and presentation standards before serving.
• Staff Supervision & Training: Guiding and training Commis chefs and kitchen porters, ensuring efficient workflow.
• Hygiene & Safety: Maintaining cleanliness, sanitation, and adherence to health/safety regulations (like FSSAI in India) in their work area and equipment.
• Inventory & Ordering: Monitoring stock, managing wastage, and ordering necessary supplies to keep the station stocked.
• Kitchen Operations: Working with Sous Chefs and Head Chefs on menu planning, inventory control, and smooth service delivery.
• Problem Solving: Handling minor issues and customer complaints professionally.

Key Skills & Qualifications

• Experience: Often requires 2-4 years in a similar role, progressing from Commis chef.
• Skills: Strong cooking skills, organizational flair, ability to work under pressure, a cool head, leadership, and teamwork.
• Education: May involve NVQ/SVQ certifications or culinary college education, though experience is key.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹22,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person