Sous Chef/CDP/Commis Chef

1. Preparing, cooking, and presenting high quality dishes within the specialty section.

2. Assisting the Executive Chef in creating menu items, recipes and developing dishes.

3. Preparing meat, fish and other South/North Indian or Chinese dishes.

4. Overall responsibility for the prepared, cooked dishes including health, hygiene and cost control.

5. Assisting with the management of health and safety.

6. Assisting with the management of food hygiene practices.

7. Managing and training any Commis Chefs.

8. Monitoring portion and waste control.

9. Overseeing the maintenance of kitchen and food safety standards.

10. Follow standard operating procedures, opening and closing checklists.

11. Ensure punctuality to the workplace.

12. Follow standardized recipes provided to achieve consistency and control costs.

13. Ensure proper receiving and food storage standards in the kitchen.

14. Taking care of all preparation & cooking equipment, ensuring proper usage, prevent mishandling and thereby kept in good operating condition.

15. Implementation and supervision of HACCP guidelines for Hotels & Restaurants.

16. Ensure best cleanliness and sanitation practices and observe strict hygiene and grooming standards.

17. Help create a healthy and enjoyable working environment that nurtures creativity, employee development and growth by building mutual trust, respect, cooperation and teamwork among your team members.

18. Work closely with Production team to meet targets and realize goals & objectives.

19. Do not use alcohol or any other intoxicating substance by the employee while on duty

20. Other duties as assigned from time to time

Job Type: Full-time

Pay: ₹20,000.00 - ₹35,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Provident Fund

Education:

• Diploma (Preferred)

Experience:

• total work: 2 years (Required)