Station management: Take full responsibility for a specific kitchen section such as grill, sauté, garde manger, pastry, or Indian/Asian cuisine.
Food preparation: Prepare ingredients and dishes according to recipes, standards, and presentation guidelines.
Cooking: Ensure food is cooked correctly, consistently, and on time during service.
Quality control: Check taste, freshness, portion size, temperature, and presentation before food leaves the kitchen.
Mise en place: Organize and complete all preparation before service.
Team supervision: Guide and support Commis Chefs and kitchen assistants working on your section.
Hygiene & safety: Follow HACCP, food-safety, personal-hygiene, and kitchen-safety procedures.
Stock control: Monitor ingredients, minimize wastage, and report shortages or damaged products to the Sous Chef.




Cleaning: Keep the workstation, equipment, and storage areas clean and organized.
Coordination: Communicate with the Sous Chef, other CDPs, service team, and kitchen staff during busy periods.
Cost control: Follow portioning and recipe standards to help control food costs.
Training: Help train junior chefs in cooking techniques, recipes, hygiene, and kitchen procedures.
Menu knowledge: Understand recipes, ingredients, allergens, and plating standards for your section.

Pay: ₹20,000.00 - ₹25,000.00 per month

Advantages:
Food provided

Work Location: In person

📌 Cdp Chef Dehradun (India)
🏢 Novello globe hotel & Resorts
📍 India