DCDP Coastal cuisine (seafood)

• Prepare and cook all coastal cuisine dishes as per standard recipes, maintaining consistent taste, texture, and presentation.
• Handle seafood cleaning, marination, butchery, and portioning with proper hygiene and freshness checks.
• Execute daily mise en place for curries, masalas, gravies, chutneys, and coastal-special components.
• Maintain kitchen hygiene and follow FSSAI standards, ensuring a clean, organized, and sanitized workstation.
• Monitor storage, shelf life, and temperature control for seafood and coastal raw materials.
• Follow FIFO practices and assist in controlling food costs by minimizing wastage and ensuring proper portioning.
• Coordinate with stores/receiving teams on ingredient quality, stock levels, and availability.
• Support CDP/Sous Chef during service and ensure smooth execution during peak hours.
• Guide Commis in prep work and train them on coastal cuisine techniques and quality standards.
• Assist in menu trials, new dish development, and seasonal coastal specials.
• Communicate effectively with service team on dish availability, special requests, and modifications.
• Adhere to all safety protocols related to equipment handling, fire safety, and waste management.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹45,000.00 per month

Work Location: In person