South Indian Chef - CDP

• Food preparation and cooking: Prepare and cook dishes according to recipes, ensuring consistency in taste, quality, and presentation for a specific station.
• Station management: Set up the kitchen station before service, organize all ingredients and equipment, and manage the cooking process within that section.
• Staff supervision: Oversee and train junior kitchen staff, such as commis chefs, and ensure they work efficiently and adhere to standards.
• Quality control: Maintain high standards of food hygiene and safety, check food quality, and ensure adherence to recipes and portion sizes.
• Inventory and ordering: Monitor stock levels for the station, manage ingredients, and place orders as needed.
• Menu contribution: Assist in developing new menu items and refining existing recipes, often in collaboration with the head chef.

Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹55,000.00 per month

Work Location: In person