- Authentic Food Preparation: Prepare and cook traditional Andhra dishes (such as spicy curries, regional starters, biryanis, traditional taali or thali platters, pickles, and specialty gravies) while preserving original spice profiles and heat levels.
- Mise en Place & Station Management: Oversee daily station preparation, ensuring all ingredients, spice pastes, chopped vegetables, and marinades are ready before service hours.
- Quality & Consistency: Maintain strict control over taste, texture, portion sizes, and visual presentation (especially for traditional platters) for every plate leaving the kitchen.
- Staff Mentorship: Guide, train, and supervise junior line cooks and commis chefs, delegating prep tasks and evaluating performance.
- Inventory & Stock Management: Monitor station stock levels,



track ingredient usage, report wastage, and assist with daily/weekly requisitions.
- Hygiene & Safety Compliance: Ensure the work station meets local food safety and sanitation standards (such as FSSAI or HACCP guidelines), keeping surfaces clean and managing proper food-storage temperatures.
- Menu Contribution: Assist the Head Chef in innovating recipes, testing regional specials, and refining the Andhra menu.

Pay: ₹45,000.00 - ₹48,000.00 per month

Advantages:

- Food provided
- Health insurance
- Life insurance
- Provident Fund

Work Location: In person

📌 CDP (Andhra / South Indian Cuisine) (Hyderabad)
🏢 FIO
📍 Hyderabad