Section Management : Oversee the daily operations of a designated station, ensuring it is fully stocked, organized, and clean before and after service.

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Menu Development : Assist the Sous Chef and Executive Chef in creating current dishes, seasonal menus, and daily specials.
Quality Control : Inspect all food items for freshness, taste, and temperature before they leave the kitchen.
Hygiene & Safety : Strictly adhere to food safety regulations (HACCP) and Maintain high standards of personal hygiene and kitchen cleanliness.
Waste Management : Monitor portion control and minimize food waste to help maintain the kitchen's profit margins.
Equipment Care : Ensure all kitchen machinery and tools in your section are operated safely and maintained properly.
Food Preparation :



Prepare, cook, and present high-quality dishes according to the hotel’s standard recipes and presentation guidelines.
Supervision : Lead and mentor junior staff (Commis Chefs and Demi-CDPs) working in your section, ensuring they follow instructions and maintain quality.
Inventory & Ordering : Monitor stock levels and place orders for ingredients. Ensure "First In, First Out" (FIFO) rotation to minimize spoilage.

Job Types : Full time, Permanent

Pay: ₹8,086.00 - ₹29,656.14 per month

Work Location: In person

📌 Kitchen Cdp Kanchipuram (India)
🏢 HOTEL ROYAL CHOLA
📍 India