14 Nov
|
Wilton Hotel & Restaurants
|
Kozhikode
14 Nov
Wilton Hotel & Restaurants
Kozhikode
- Station Management: Set up (mise en place) and manage your assigned section before and during service hours to prevent delays.
- Cooking & Plating: Prepare, cook, and plate dishes according to standardized recipes, presentation styles, and quality benchmarks.
- Staff Supervision & Training: Train, mentor, and oversee junior kitchen staff (like commis chefs) assigned to your station.
- Inventory & Wastage Control: Monitor stock levels for your section, help track inventory, rotate stock (FIFO), and minimize food waste.
- Hygiene & Safety: Maintain strict cleanliness standards and adhere to food safety regulations (such as FSSAI in India or HACCP guidelines).
- Menu Collaboration: Assist the Sous Chef and Head Chef with testing, costing, and developing recent seasonal dishes or specials
Pay: ₹50,000.00 - ₹55,000.00 per month
Work Location: In person
📌 South Indian Chef CDP (Kozhikode)
🏢 Wilton Hotel & Restaurants
📍 Kozhikode