North Indian Chef

To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.
- To ensure that all stocks are kept under optimum conditions.
- To assist with menus planning and costing
- Ensure adequacy of supplies at the cooking stations
- To provide innovative menu ideas
- Support the Demi Chef de Partie or Commis I in the daily operation and work.
- Work according to the menu specifications by the Jr. Sous Chef / Chef de Partie.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food wastages in his section.
- Prepare the daily “mis-en-place” and food production in the dedicated sections & follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. Coordinate and participate with other sections of requirements and cleanliness.

Pay: ₹20,000.00 - ₹30,404.78 per month

**Benefits**:

- Provident Fund

Schedule:

- Day shift

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- Chef: 1 year (preferred)
- total work: 1 year (preferred)

Work Location: In person