Key Responsibilities Station Management Manage and run the assigned section e g Tandoor Curry Saute independently ensuring smooth operations throughout service Food Preparation Prepare cook and present all dishes related to the Indian section according to recipes portion control and presentation standards set by the Executive Chef Quality Control Monitor the quality of all ingredients and finished products to ensure consistency and excellence Inventory Ordering Manage inventory levels for the specific station Accurately estimate daily and weekly mise-en-place needs and submit orders promptly Hygiene Safety Strictly adhere to all health safety and sanitation standards HACCP for food handling storage and preparation areas Team Supervision Guide and train Commis Chefs and Kitchen Stewards assigned to the Indian section Equipment Maintenance Ensure all kitchen equipment e g Tandoor oven specialized pots in the section is well-maintained and clean Education Certificate Diploma in Culinary Arts or Hotel Management Experience Minimum 4 - 6 years of progressive experience in a professional kitchen with at least 3 year as a Commis I or equivalent specializing in Indian Cuisine Experience in a 5-star hotel setting is highly preferred Job Types Full-time Permanent Pay 30 000 00 - 38 000 00 per month Benefits Food provided Health insurance Paid sick time Provident Fund Work Location In person

📌 Cdp (Kerala)
🏢 CGH EARTH Wellness
📍 Kerala