Does the mise-en-place according to the daily operational requirements Maintain the cleanliness of the kitchen equipment on day to day basis Produces simple food items Assist his superiors by performing duties in all kinds of cooking like roasting grilling blanching etc of vegetables potatoes meat poultry fish and seafood Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required Strictly follows the procedure of portion control Assists with checking and receiving raw and processed food items Maintains the storage criteria at the refrigerator walk-in freezer and dry stores Clean and store equipment and upkeep the working stations Responsible for maintaining the waste management Actively pursuing cost-saving measures without affecting the quality of food Follows HACCP standards and maintains personal hygiene Responsible for achieving a score of 90 in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance Attends and participates in daily briefings and other departmental meetings as per schedule Attends and participates in training sessions as per the departmental training scheduled Carry out any reasonable duties as instructed by the Sous Chef Job Types Full-time Contractual Temporary Contract length 11 months Pay 15 000 00 - 17 000 00 per month Perks Food provided Provident Fund Application Question s Where are you based currently can you come for food trial How soon can you join How many years of experience do you have Work Location In person