Key Responsibilities Assist in the preparation and cooking of basic dishes as directed by senior chefs Follow recipes portion control guidelines and presentation standards Ensure cleanliness and sanitation of the kitchen workstations utensils and equipment Properly label date and store all food items Assist with receiving and storing deliveries Maintain stock rotation to minimize waste Adhere to food safety and hygiene regulations FSSAI standards or equivalent Support other sections in the kitchen as needed Perform other duties as assigned by Chef de Partie or Sous Chef Requirements Diploma or certificate in Culinary Arts or Hotel Management preferred 0-1 years of experience in a hotel restaurant or similar kitchen environment Basic knowledge of food preparation techniques and kitchen equipment Strong hygiene and cleanliness habits Ability to work in a team and under pressure Willingness to learn and grow within the culinary field Versatile to work in shifts including weekends and holidays Work Conditions Fast-paced kitchen environment Standing for extended periods Exposure to heat and kitchen equipment Job Types Full-time Permanent Pay 20 000 00 - 28 000 00 per month Benefits Paid sick time Schedule Day shift Morning shift Supplemental Pay Performance bonus Experience Cook 5 years Required Hospitality 5 years Required Chef 5 years Required Work Location In person