Key Responsibilities
Food Preparation: Wash, peel, chop, and portion ingredients for continental specialties.
Mise en place: Prepare stations before service hours by organizing tools, sauces, and raw materials.
Cooking & Plating: Execute basic cooking techniques and assist senior chefs in plating and garnishing dishes to the restaurant's aesthetic standards.
Inventory & Storage: Rotate stock according to FIFO (First-In, First-Out) and safely store perishables in designated coolers.
Sanitation: Maintain a spotless, sanitized workspace, strictly adhering to food safety guidelines.
For More Information Call Or What's App
Deepak Dhami (HR)
Mob. 8287204901