Job Summary The Savoury Chef is responsible for preparing and presenting high-quality savoury dishes while maintaining food safety hygiene and consistency The role involves assisting in menu execution stock control and smooth kitchen operations in line with brand and quality standards Key Responsibilities Prepare and cook savoury dishes as per standardized recipes and quality guidelines Ensure consistency in taste portioning and presentation Assist in daily mise-en-place and service operations Maintain cleanliness and hygiene of the work station as per FSSAI standards Monitor food storage labeling and FIFO procedures Support senior chefs in menu planning and new dish trials Minimize food wastage and control kitchen costs Coordinate with team members for smooth kitchen workflow Follow all health safety and sanitation policies Skills Competencies Strong knowledge of savoury cooking techniques Understanding of kitchen operations and food safety standards Ability to work in a quick-paced environment Team player with good communication skills Time management and multitasking ability Qualifications Experience Diploma Certificate in Culinary Arts preferred 1-5 years of experience in savoury section hotel restaurant cafe Experience with Indian Continental savoury dishes is an advantage Job Type Full-time Pay 35 000 00 - 40 000 00 per month Work Location In person