DCDP All Round

• Prepare, cook, and present dishes to the highest standards in various sections (hot kitchen, cold kitchen, pantry, grill, and banquets).
• Assist Chef de Partie in managing daily kitchen operations.
• Ensure mise en place is completed and maintained for smooth service.
• Follow recipes, portion controls, and plating guidelines.
• Support in developing new dishes and menu items.
• Maintain cleanliness and organization in the workstation at all times.
• Comply with all food hygiene, health, and safety standards.
• Supervise and guide Commis Chefs in day-to-day operations.
• Monitor stock rotation and assist in inventory management to minimize wastage.
• Report any maintenance or operational issues to the Chef de Partie or Sous Chef.

Skills & Competencies

• Strong knowledge of culinary techniques across multiple kitchen sections.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Creativity and passion for food presentation and innovation.
• Strong sense of hygiene and attention to detail.

Job Type: Full-time

Pay: ₹23,000.00 - ₹30,000.00 per month

Benefits:

• Food provided

Work Location: In person