Key Responsibilities

- Section Management: Take full ownership of a designated station (e.g., meat, fish, pastry, or vegetables) during prep and live service.

- Food Preparation &
- Cooking:

Prepare, cook, and plate dishes according to standardized recipes and quality benchmarks.

- Mise en Place: Ensure all ingredients, tools, and station components are prepped and ready before service begins.

- Staff Supervision: Guide, train, and oversee junior staff, such as commis chefs and demi-chefs de partie, working in your section.

- Inventory &

- Wastage Control:

Monitor stock levels, track food waste, and help manage portion costs.

- Hygiene &

- Safety:

Enforce food safety standards (such as HACCP) and keep your station clean and compliant with health codes.

- Team Collaboration: Report to the Sous Chef or Head Chef and assist with menu development or seasonal dish ideas.

Required Skills &

- Qualifications

- Experience:



Proven hands-on experience working in a professional, high-volume kitchen or fine-dining environment.

- Technical Mastery: Strong command of classical cooking methods, knife skills, and commercial kitchen equipment.

- Leadership &
- Organization:

Ability to multitask, communicate clearly under pressure, and delegate tasks to junior kitchen staff.

- Education/Certifications: High school diploma or culinary school degree/diploma, often paired with a food safety or hygiene certification.

- Physical Stamina: Ability to stand for long shifts, work flexible hours (including weekends and holidays), and lift heavy kitchen supplies.

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits

- Adaptable schedule

- Food provided

Work Location: In person

📌 CDP/Sous Chef (Sahibzada Ajit Singh Nagar)
🏢 WINNI RETAILS
📍 Sahibzada Ajit Singh Nagar