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 skilled, high-volume kitchen or fine-dining environment.
Technical Mastery: Solid 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