1. Food Preparation

- Prepare and cook dishes according to the hotel's or restaurant's recipes and standards.
- Ensure food quality, taste, presentation, and portion control.
- Prepare mise en place before service.

2. Section Management

- Manage the assigned kitchen section independently.
- Ensure all ingredients and equipment are ready before service.
- Coordinate with the Sous Chef and Executive Chef.

3. Team Supervision

- Supervise Commis Chefs and kitchen helpers.
- Allocate duties and guide junior staff.
- Train team members in cooking techniques and kitchen procedures.

4. Hygiene and Food Safety

- Maintain personal hygiene and kitchen cleanliness.
- Follow food safety standards and proper food storage procedures.
- Check food temperatures, expiry dates, and stock rotation using FIFO (First In, First Out).

5. Inventory and Cost Control

- Monitor ingredient usage and stock levels.
- Minimize food wastage.
- Maintain portion sizes and control food costs.




- Inform the Sous Chef about shortages and requisition requirements.

6. Kitchen Operations

- Ensure timely preparation and dispatch of food orders.
- Maintain consistency in taste and presentation.
- Check the quality of ingredients before use.
- Keep kitchen equipment clean and in good working condition.

7. Menu and Recipe Compliance

- Follow standard recipes and plating guidelines.
- Assist senior chefs with menu planning and new dishes.
- Maintain consistency in every order.

8. Communication and Coordination

- Coordinate with other kitchen sections and service staff.
- Communicate special guest requests and food allergies.
- Report operational issues to the Sous Chef or Executive Chef.

Pay: ₹20,000.00 - ₹25,000.00 per month

Perks:

- Flexible schedule
- Food provided

Work Location: In person

📌 CDP Chef (Dehradun)
🏢 The Novello Globe Hotels And Resorts
📍 Dehradun