Junior Chef

Role: Junior Chef

Department: Kitchen / Culinary Operations

Location: Bangalore, Karnatala

Employment Type: Full-time

About the Role

We are looking for an energetic, disciplined, and passionate Junior Chef to join our culinary team. In this role, you will support day-to-day kitchen operations, ensuring that every dish leaving the line meets our standards for taste, presentation, and consistency.

This is an ideal opportunity for a culinary graduate or an early-career cook looking to hone their craft, master kitchen workflows, learn advanced techniques, and actively participate in recipe testing and menu innovation under the guidance of our senior culinary leadership.

Key Responsibilities1. Prep, Cooking & Plating

- Execute daily mise en place—washing, peeling, chopping, portioning, and preparing ingredients ahead of service.
- Cook and assemble menu items according to established recipe cards, cooking techniques, and portion controls.
- Plate and present dishes with precision, speed, and attention to visual detail during busy service hours.

2. Quality & Consistency

- Ensure taste, texture, temperature, and visual presentation remain uniform across every single order.
- Inspect fresh ingredients upon delivery and during prep to ensure only top-quality produce and proteins are used.
- Alert the Head Chef immediately regarding any irregularities in ingredient freshness, taste profiles, or equipment performance.

3. Food Safety, Hygiene & Kitchen Maintenance

- Maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP / local health guidelines).
- Keep workstations, cooking ranges, tools, and refrigeration units clean, sanitized,



and organized throughout the shift.
- Label, date, rotate (FIFO - First In, First Out), and store all raw and prepared ingredients correctly.

4. Inventory & Wastage Control

- Monitor station inventory levels and assist with daily stock counts and prep checklists.
- Minimize food waste through accurate prep, careful handling, and optimal ingredient yield management.

5. Menu Trials & Collaboration

- Assist the Head Chef and Sous Chef in experimental trials, new dish development, and seasonal menu testing.
- Actively contribute feedback, participate in team tastings, and remain curious about modern culinary trends and techniques.

Qualifications & Requirements

- Experience: 6 months to 2 years of commercial kitchen experience (Commis Chef, Line Cook, Kitchen Assistant) or relevant culinary internship experience.
- Education: Diploma, degree, or formal certification in Culinary Arts or Hotel Management is preferred (equivalent practical experience welcomed).
- Culinary Fundamentals: Solid foundation in knife skills, basic cooking methods (sautéing, roasting, blanching, baking), and station prep.
- Food Safety Knowledge: Solid working knowledge of kitchen hygiene practices, cross-contamination prevention, and safe food-holding temperatures.
- Work Ethic & Stamina: Ability to stand for long periods, lift heavy stock pots or crates, and thrive in a fast-paced, high-pressure kitchen environment.
- Team Mindset: Eager to learn, receptive to constructive feedback, and dedicated to supporting teammates on the line.

Pay: ₹18,000.00 - ₹22,000.00 per month

Location

- Delhi, Delhi (Preferred)

Work Location: In person

📌 Junior Chef (Delhi)
🏢 MV Group
📍 Delhi