Food Preparation and Production:
Master the preparation and cooking of dishes according to the restaurant's recipes and standards.
Ensure the consistent presentation and quality of all dishes leaving the assigned station.
Maintain a clean and organized workstation.
Assist in the creation of current menu items and specials.

Inventory and Cost Control:
Manage food supplies to maintain adequate stock levels.
Minimize food waste and spoilage by following proper storage and rotation practices.
Assist in recipe costing and portion control.

Kitchen Hygiene and Safety:
Strictly adhere to food safety and hygiene regulations.
Maintain a sanitized workstation and equipment.
Proactively identify and report any potential hazards within the kitchen workplace.

Staff Management:
Train and supervise Commis Chefs (junior chefs) within the assigned section.
Delegate tasks effectively and foster a positive learning workplace.

Teamwork and Communication:
Collaborate effectively with other CDPs, kitchen staff, and front-of-house personnel.
Clearly communicate and coordinate with the Sous Chef/Head Chef throughout the service.

📌 Pre Opening Team Bengaluru
🏢 Deluxe Caterers
📍 Bengaluru