Assist in the preparation and cooking of Pan-Asian dishes as per recipes and standards.
Ensure proper handling, storage, and labeling of ingredients.
Maintain cleanliness and hygiene in the kitchen area as per FSSAI standards.
Follow instructions from Commi 1, Demi Chef de Partie, and Sous Chef.
Prepare mise-en-place before service and assist during peak hours.
Support in inventory checks and ensure minimal wastage.
Adhere to food safety, hygiene, and quality standards at all times.
Requirements
Minimum 1–2 years of experience in a Pan-Asian / Multi-cuisine kitchen (preferred).
Basic knowledge of Pan-Asian cooking techniques (wok cooking experience is a plus).
Good communication and teamwork skills.
Willingness to learn and work in a fast-paced environment.
Flexible to work in shifts, weekends, and holidays.