Responsible for managing a qualified kitchen. They report to the Sous Chef and supervise junior cooks, ensuring that food preparation meets quality standards.

Key Duties and Responsibilities

- Station Management : Organising and running a specific, designated section of the kitchen efficiently.
- Cooking & Preparation : Preparing, cooking, and plating dishes in accordance with the menu and established recipes.
- Supervision & Training : Training, mentoring, and directing Commis Chefs and kitchen porters.
- Food Hygiene & Safety : Adhering to strict food safety (e.g., HACCP), sanitation, and cleaning regulations, including managing the temperature of food and equipment.
- Inventory & Stock Control : Monitoring stock levels in their section, placing orders to replenish supplies, and rotating stock to prevent waste.
- Menu Collaboration :Contributing input for menu development, specials, and recipe refinement to the senior chef team

Job Types : Full-time, Permanent

Pay: ₹20,000.00 - ₹24,000.00 per month

Benefits :

- Food provided

Education :

- Secondary(10th Pass) (preferred)

Work Location: In person

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