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.
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.
Team Supervision
Supervise Commis Chefs and kitchen helpers.
Allocate duties and guide junior staff.
Train team members in cooking techniques and kitchen procedures.
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).
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.
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 positive working condition.
Menu and Recipe Compliance
Follow standard recipes and plating guidelines.
Assist senior chefs with menu planning and recent dishes.
Maintain consistency in every order.
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

Benefits:
Adaptable schedule
Food provided

Work Location: In person

📌 Cdp Chef Dehradun
🏢 The Novello globe hotels & resorts
📍 Dehradun