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. 2. 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. 3. 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. 4.



Kitchen Equipment & Inventory
- Learn the safe 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. 5. 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.
- Valuable 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 (Andheri)
🏢 Radisson® Hotel, Mumbai Andheri MIDC
📍 Andheri