responsible for preparing food items, maintaining quality standards, and supporting senior chefs in daily kitchen operations.
Key Responsibilities:
Prepare and cook food items as per SOPs and recipes
Assist Chef de Partie / Sous Chef in daily kitchen operations
Ensure food quality, taste, and presentation standards
Maintain hygiene and food safety as per FSSAI guidelines
Handle food storage and FIFO method correctly
Minimize food wastage and report shortages
Maintain cleanliness of work station and kitchen equipment
Support junior staff and ensure smooth service operations
Skills & Requirements:
Basic culinary knowledge
Ability to work under pressure
Knowledge of hygiene and safety standards
Team player with good discipline