CDP Multicuisine

Roles and responsibilities

• Station management: Run a specific kitchen station, such as sauté, grill, or cold section, while overseeing all activities within that section.
• Multi-cuisine preparation: Prepare and cook various dishes according to the menu specifications for different cuisines, such as Indian, Continental, and Pan-Asian.
• Recipe adherence: Follow standardized recipes to ensure consistency in taste, texture, portion size, and presentation across all dishes.
• Training and supervision: Supervise, train, and mentor junior kitchen staff, including Commis chefs, within the assigned section.
• Quality control: Ensure all food items meet the highest standards of quality before being served to guests.
• Inventory and cost control: Monitor the stock levels of ingredients, order supplies as needed, and work with the Head Chef to minimize wastage and control food costs.
• Hygiene and safety: Maintain a clean and organized work station and adhere strictly to all food hygiene and safety standards.
• Collaboration: Coordinate with other chefs and kitchen sections to ensure a smooth and efficient service flow during busy periods.
• Menu development: Participate in menu planning and development by offering creative input for new dishes and improving existing recipes.

Job Types: Full-time, Permanent

Pay: ₹18, ₹20,000.00 per month

Benefits:

• Provident Fund

Work Location: In person