- Prepare and cook Indian dishes according to standard recipes and quality guidelines.
- Manage a designated kitchen section independently.
- Supervise and train Commis Chefs and junior staff.
- Ensure food presentation, portion control, and consistency.
- Monitor inventory and requisition ingredients as needed.
- Maintain hygiene and food safety standards.
- Coordinate with Sous Chef and other kitchen sections during service.
Requirements
- Diploma/Degree in Hotel Management or Culinary Arts.
- 3–5 years of experience in Indian cuisine.
- Knowledge of Indian spices, cooking techniques, and menu planning.
- Ability to work under pressure in a fast-paced environment.
- Strong leadership and communication skills.
Pay: ₹24,000.00 - ₹28,000.00 per month
Benefits:
- Versatile schedule
- Provident Fund
Work Location: In person
📌 CDP - Indian (India)
🏢 Shilton Hospitality
📍 India
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