indian chef

Key Responsibilities

• Prepare and cook a wide variety of North Indian dishes.
• Manage the Indian section independently during food production and service.
• Ensure consistency in taste, presentation, and portion control.
• Plan daily mise en place and maintain production schedules.
• Supervise and guide Commis chefs and kitchen assistants.
• Maintain cleanliness and hygiene as per FSSAI food safety standards.
• Monitor food quality, freshness, and storage of ingredients.
• Minimize food wastage and control kitchen costs.
• Coordinate with the Executive Chef and Sous Chef for daily operations.
• Ensure timely preparation and dispatch of meals.
• Maintain kitchen equipment and report maintenance requirements.
• Follow all company SOPs, hygiene, and safety guidelines

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person