PANTRY CHEF

Key Responsibilities:

• Food Preparation:
• Prepare and plate cold dishes such as salads, cold appetizers, sandwiches, and desserts.
• Ensure ingredients are fresh, properly stored, and rotated (FIFO method).
• Maintain consistency in taste, presentation, and portion size.
• Pantry Management:
• Organize and maintain the pantry station efficiently.
• Replenish ingredients and supplies as needed.
• Label and date all stored food items.
• Quality & Presentation:
• Follow recipes and presentation standards set by the Executive Chef.
• Maintain a clean and appealing display for buffet or à la carte service.
• Hygiene & Safety:
• Adhere to all food safety and sanitation guidelines.
• Keep workstations, utensils, and equipment clean and sanitized.
• Ensure proper storage temperatures for cold items.
• Coordination & Teamwork:
• Work closely with other kitchen sections (hot kitchen, bakery, etc.) for meal coordination.
• Support other chefs during peak hours or events.
• Communicate effectively with kitchen and service teams.
• Inventory & Control:
• Monitor stock levels of pantry ingredients and report shortages to the supervisor.
• Minimize wastage and optimize ingredient usage.

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