INDIAN CHEF - COMMI II & II

Key Responsibilities:

• Food Preparation & Cooking:
• Prepare a wide range of Indian dishes including North Indian, South Indian, Mughlai, and Tandoori cuisines.
• Ensure all dishes are prepared according to recipes and presentation standards.
• Maintain portion control and minimize wastage.
• Menu Planning:
• Assist in developing and updating Indian menu items based on seasonal ingredients and customer preferences.
• Innovate and introduce new dishes while preserving authenticity.
• Kitchen Operations:
• Supervise and coordinate kitchen staff for smooth daily operations.
• Ensure kitchen cleanliness, organization, and compliance with hygiene standards.
• Monitor stock levels and assist with ordering and inventory control.
• Quality Control:
• Taste and evaluate all dishes before service.
• Maintain consistency in flavor, presentation, and portion size.
• Health & Safety:
• Follow all food safety, sanitation, and health regulations.
• Ensure proper storage and labeling of ingredients.
• Team Collaboration:
• Work closely with service and management teams to meet guest expectations.
• Train and mentor junior kitchen staff.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹23,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person