- Prepare and cook Indian dishes as per standardized recipes.
- Ensure consistency in taste, portion size, and presentation.
- Handle mise-en-place for the assigned section.
- Maintain authentic flavors while adhering to company SOPs.
- Monitor cooking temperatures and food quality at all times.
- Section Management
- Take ownership of the assigned section (Curry / Tandoor / South Indian / etc.).
- Ensure smooth coordination with other kitchen sections.
- Manage daily production planning as per forecasted covers.
- Minimize food wastage and control portion costs.
- Quality & Hygiene Control
- Follow FSSAI / HACCP guidelines.
- Maintain cleanliness of workstation and equipment.
- Ensure proper storage and labeling of ingredients.
- Conduct FIFO (First In, First Out) practices.
- Maintain personal grooming and hygiene standards.
- Team Supervision
- Supervise Commis I, II, and III staff.
- Train junior staff in preparation techniques and plating standards.
- Assist in performance monitoring of team members.
- Maintain discipline and teamwork within the kitchen.
- Inventory & Cost Control
- Assist in stock rotation and inventory checks.
- Inform Sous Chef about low stock or shortages.
- Ensure proper usage of raw materials to maintain food cost targets.
- Avoid pilferage and wastage.
- Operational Support
- Assist in recent menu trials and dish development.
- Support during high-volume service.
- Handle guest special requests (allergies, customization).
- Participate in kitchen meetings and briefings.
Job Type : Permanent
Pay: ₹35,000.00 - ₹40,000.00 per month
Ability to commute/relocate:
- India: Reliably commute or willing to relocate with an employer-provided relocation package (preferred)
Experience :
- Restaurant: 5 years (preferred)
Location :
- India (preferred)
Willingness to travel:
- 25% (preferred)
Work Location: In person
📌 Cdp Required -multiple Section - Pan India-restaurant Chain
🏢 kailasa speciality cuisine
📍 India
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