Station Management: Run and manage a specific kitchen section (meat, fish, vegetables, or pastry) independently.
Food Preparation: Prepare, cook, and plate dishes according to exact recipes, portion controls, and presentation standards.
Inventory & Stock: Stock stations before service, monitor food stock, and store unused items properly to prevent waste.
Staff Supervision: Train, guide, and oversee junior kitchen staff like commis chefs or kitchen assistants.
Hygiene & Safety: Maintain a clean, sanitized work area and follow all health, safety, and food hygiene regulations.
Pay: ₹50,000.00 - ₹55,000.00 per month
Work Location: In person
📌 South Indian Chef Wayanad (India)
🏢 Wilton Hotel & Restaurants
📍 India
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