Job Summary The OJT Trainee – Kitchen will undergo practical training in hotel kitchen operations, gaining hands-on experience in food preparation, cooking techniques, mise-en-place, kitchen hygiene, food safety and food production. The trainee will learn professional culinary practices and hotel kitchen standards under the guidance of experienced chefs.

Key Responsibilities

1. Food Preparation &
- Production

- Assist chefs in daily food preparation and kitchen operations.

- Perform basic mise-en-place activities, including cutting, chopping, peeling and portioning.

- Assist in preparing ingredients as per the menu and production requirements.

- Learn basic cooking methods and food preparation techniques.

- Assist in maintaining food quality, consistency and presentation.

1. Kitchen Operations

- Gain exposure to different kitchen sections, including Indian, Continental, Chinese, Bakery and Garde Manger.

- Assist in buffet preparation and live cooking arrangements.

- Follow instructions provided by the senior chefs.

- Ensure proper storage and handling of food ingredients.

- Assist in receiving and organising kitchen supplies.

1. Hygiene &
- Food Safety

- Maintain cleanliness of kitchen workstations and equipment.

- Follow food safety, hygiene and sanitation standards.

- Learn proper food storage, labelling and FIFO procedures.

- Ensure correct handling of raw and cooked food.

- Follow personal grooming and hygiene standards.

1.



Kitchen Equipment &
- Inventory

- Learn the secure operation of kitchen tools and equipment.

- Ensure proper cleaning and storage of kitchen utensils.

- Assist in monitoring kitchen stock and food supplies.

- Report equipment defects and shortages to supervisors.

1. Learning &
- Development

- Participate in kitchen briefings and training sessions.

- Learn standard recipes, portion control and food presentation.

- Understand kitchen SOPs and departmental procedures.

- Complete assigned OJT training modules and practical assessments.

- Develop culinary skills under the supervision of senior chefs.

Required Skills &

- Competencies

- Passion for cooking and food preparation.

- Positive attitude and willingness to learn.

- Basic knowledge of kitchen hygiene and food safety.

- Attention to detail.

- Teamwork and coordination skills.

- Ability to work in a fast-paced environment.

- Good discipline and professional grooming.

- Ability to work in rotational shifts.

Preferred Candidate Profile

- Students pursuing Hotel Management / Culinary Arts courses.

- Candidates looking for practical exposure to hotel kitchen operations.

- Freshers with an interest in food production and culinary operations.

- Candidates willing to learn different kitchen cuisines and sections.

Pay: ₹9,000.00 - ₹10,000.00 per month

Work Location: In person

📌 On Job Trainee - Kitchen - Hotels (Andheri)
🏢 Radisson® Hotel, Mumbai Andheri MIDC
📍 Andheri