Job Description – Line Chef

Job Title: Line Chef
Department: Kitchen / Culinary Operations
Brand: Blue Poppy
Job Type: Full-Time

Job Summary

Blue Poppy is seeking a skilled, disciplined, and dependable Line Chef to manage day-to-day food preparation and cooking at an assigned kitchen station. The candidate will be responsible for preparing Tibetan, Himalayan, and other Asian dishes according to established recipes, maintaining food quality and consistency, and ensuring smooth kitchen operations during service.

The ideal candidate should have practical cooking experience, good knowledge of kitchen operations, and the ability to work efficiently under pressure while maintaining hygiene and food safety standards.

Key Responsibilities

- Prepare and cook menu items according to established recipes, standard operating procedures (SOPs), and portion specifications.
- Manage the assigned kitchen station during food preparation and service.
- Prepare daily mise en place, including chopping vegetables, preparing sauces, marinades, stocks, fillings, and other ingredients as required.
- Execute orders accurately and within the expected preparation time.
- Maintain consistency in taste, texture, portion size, and presentation across all dishes.
- Coordinate with the Head Chef, Sous Chef, and other kitchen team members to ensure smooth service.
- Follow Kitchen Order Tickets (KOTs) carefully and communicate any delays or ingredient shortages promptly.
- Ensure ingredients are stored, labelled, dated, and rotated according to food safety standards.
- Monitor stock levels at the assigned station and report replenishment requirements to the senior chef.
- Minimize food wastage and maintain proper portion control.
- Maintain cleanliness and organization of the workstation,



kitchen equipment, and surrounding areas.
- Follow food safety, personal hygiene, sanitation, and temperature-control procedures.
- Assist with menu preparation, trials, and new dish development when required.
- Support other kitchen stations and perform additional culinary duties as assigned by the senior chef.

Required Skills & Qualifications

- Previous experience in a professional restaurant, hotel, or commercial kitchen preferred.
- Good knowledge of cooking techniques and kitchen station management.
- Ability to prepare dishes consistently and efficiently during peak service hours.
- Understanding of mise en place, portion control, and ingredient handling.
- Knowledge of food hygiene, sanitation, and safe storage practices.
- Ability to follow recipes, instructions, and kitchen SOPs.
- Robust teamwork, communication, and time-management skills.
- Discipline, punctuality, and a professional attitude.

Preferred Qualifications

- Experience in Tibetan, Himalayan, Chinese, or other Asian cuisine.
- Experience working in a high-volume restaurant environment.
- Culinary training or relevant certification is an advantage.

Reporting Structure

The Line Chef will report to the Sous Chef, Head Chef, or designated kitchen supervisor and coordinate with other kitchen team members during daily operations.

Working Conditions

- Full-time position in a professional restaurant kitchen.
- Rotational shifts, including evenings, weekends, and public holidays, as per the duty roster.
- Requires prolonged standing and working in a hot, fast-paced kitchen environment.

Pay: ₹12,000.00 - ₹18,000.00 per month

Benefits:

- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Provident Fund

Work Location: In person

📌 Line Chef (Kolkata)
🏢 doma and boma foods
📍 Kolkata