Key Responsibilities
Food Preparation: Cook and prep Continental dishes (such as pasta, pizza, salads, and grilled meats) using standard kitchen recipes and procedures.
Station Management: Maintain clean work areas, manage ingredients, and restock station supplies during shifts.
Quality and Safety: Follow food hygiene, safety (HACCP), and proper food presentation guidelines.
Collaboration: Assist senior chefs, Demi Chef de Parties (DCDP), or Head Chefs with daily kitchen operations.
Requirements and Qualifications
Experience: 2 to 3 Years of relevant experience
Skills: Knowledge of Continental and multi-cuisine cooking, food plating, and basic kitchen hygiene.
Education: Typically a 10th or 12th pass
Pay: ₹18,000.00 - ₹23,000.00 per month
Perks:
Commuter assistance
Food provided
Provident Fund