Cooking & Presentation: Prepare high-quality dishes, balancing flavor, texture, and aesthetics.

Menu Development: Create innovative menus based on cuisine, season, or customer preferences.

Kitchen Management: Supervise staff, manage inventory, and maintain equipment.

Food Safety: Adhere to hygiene and safety regulations.

Budgeting: Control food costs and minimize waste. Work Environment:High-pressure, fast-paced kitchens, often with long hours, including nights and weekends.

Physical demands: Standing for extended periods, handling hot equipment, and lifting heavy items.

Settings vary: fine dining, casual restaurants, hotels, cruise ships, or private catering.

Skills & Qualifications:Culinary training (formal education or apprenticeships) often required. Creativity, time management, and attention to detail. Leadership and teamwork for managing kitchen staff. Knowledge of food trends, dietary needs, and global cuisines.

Job Type: Full time

Pay: ₹21,000.00 - ₹30,000.00 per month

Benefits

- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Sous Chef, Chef de Partie and commis (Delhi)
🏢 Exp369 hospitality
📍 Delhi