Key Responsibilities

- Food Preparation: Cook and prepare a wide variety of vegetarian and non-vegetarian Indian curries, rice dishes, and accompaniments according to standardized recipes.
- Section Management: Take full charge of the daily operations and mise en place (organizing and prepping ingredients) for the curry section.
- Quality & Consistency: Monitor food taste, portion sizes, and plate presentation before it leaves the kitchen.
- Staff Supervision: Guide, train, and supervise Commis chefs and junior kitchen helpers working in the section.
- Inventory Control: Check stock levels, track food freshness, prevent waste, and report ingredient reorders to superiors.
- Hygiene & Safety: Maintain strict cleanliness, sanitation, and food safety standards at the station.

Requirements & Qualifications





- Experience: 3 to 5 years of professional kitchen experience specializing in North Indian, regional, or Mughlai curry preparations.
- Skills: Expert knowledge of traditional Indian spice blending, tempering (tadka), and high-pressure commercial cooking.
- Education: A culinary diploma or certification in hospitality is preferred.
- Soft Skills: Ability to stay calm under pressure in a rapid-paced environment and work well with a team.

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

- Food provided
- Paid time off

Work Location: In person

📌 CDP Chef - Indian Tandoor (Jammu)
🏢 STREETVIEW FOODS
📍 Jammu