- Station Management: Run and take ownership of a designated kitchen section (e.g., pantry, meat, sauté, or tandoor).
- Mise en Place: Prepare all necessary ingredients, sauces, tools, and equipment before service begins.
- Food Preparation & Plating: Cook and plate dishes according to standardized recipes and the Head Chef's quality guidelines.
- Staff Supervision: Train, direct, and oversee junior kitchen staff, including Commis Chefs and Demi-CDPs working in your section.
- Inventory & Waste Control: Monitor stock levels for your station, minimize food waste, and communicate reordering needs to the Sous Chef.
- Safety & Hygiene: Enforce food safety standards (HACCP), proper labeling, and clean work spaces
Pay: ₹40,000.00 - ₹45,000.00 per month
Work Location: In person
📌 North Indian Chef CDP (Wayanad)
🏢 Wilton Hotel & Restaurants
📍 Wayanad
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