Core Responsibilities

- Food Preparation & Cooking: Prepare, cook, and present authentic North Indian and South Indian dishes according to standardized recipes and presentation guidelines.
- Section Management: Manage the daily operations of the assigned Indian kitchen section, ensuring all ingredients are prepped (mise en place) before service.
- Quality Control: Maintain consistency in taste, portion size, temperature, and visual appeal of all food items leaving the section.
- Inventory & Stock Control: Monitor stock levels, rotate ingredients using the FIFO (First In, First Out) method, and minimize food wastage.
- Team Supervision: Direct and train Commis chefs, ensuring they follow recipes, portion sizes, and safety protocols.
- Hygiene & Safety: Adhere strictly to food safety and sanitation standards (HACCP), keeping the workstation, equipment, and storage areas clean.





Technical Skills & Specialization

- South Indian Specialty: Mastery in preparing batters, tempering (tadka), and making flawless dosas, idlis, vadas, uttapams, sambar, rasam, and regional curries (Chettinad, Kerala style, etc.).
- North Indian Specialty: Proficiency in making base gravies (Makhani, Onion-Tomato, White gravy), marinating meats/vegetables, and operating the Tandoor for breads and kebabs.
- Bulk & A la Carte Cooking: Ability to handle both high-volume buffet production and quick-turnaround à la carte orders under pressure.

Pay: ₹30,000.00 - ₹35,000.00 per month

Perks:

- Provident Fund

Work Location: Hybrid remote in Mumbai, Maharashtra 400099

📌 DCDP (Mumbai)
🏢 : Aviserv Airport Services India
📍 Mumbai