· Section Management: Run a designated station (e.g., sauté, grill, pastry, butcher) and prepare specific food items and meal components during service.

· Mise en Place: Prepare ingredients, sauces, and station setups before service begins.

· Supervision & Training: Guide, mentor, and oversee junior kitchen staff such as Commis Chefs and Kitchen Porters.

· Quality & Safety Control: Inspect dishes for standard, temperature, and presentation, while enforcing strict hygiene and food safety guidelines (such as FSSAI standards).

· Inventory & Ordering: Monitor stock levels for the station and place orders to prevent shortages or waste.

· Menu Collaboration: Assist head and sous chefs in developing current dishes, recipes, and seasonal specials.

Required Skills & Qualifications

· Culinary Training:



Diploma/ Degree in Hotel Management

· Experience: Prior hands-on experience working in a professional kitchen or stepping up from a demi-chef role.

· Technical Skills: Mastery of knife skills, core cooking techniques (roasting, grilling, sautéing, poaching), and recipe execution.

· Soft Skills: Strong communication, teamwork, organization, multitasking, and the stamina to work under pressure during busy service shifts.

Pay: ₹30,000.00 - ₹45,000.00 per month

Benefits:

- Food provided
- Health insurance
- Leave encashment
- Life insurance
- Provident Fund

Work Location: In person

📌 Chef De Partiee - Sounth Indian, Indian, Tandoor, & Contenental KItchens (Hyderabad)
🏢 Dolphin Hotels, Ramoji Fim Cityl
📍 Hyderabad