Key Responsibilities
Prepare and cook food as per the approved menu, recipes and required quantity.
Handle bulk food production while maintaining consistent taste and quality.
Assist in daily kitchen production, mise en place and food preparation.
Ensure proper portioning, presentation and timely food dispatch.
Maintain high standards of food hygiene, sanitation and kitchen safety.
Follow FIFO/FEFO and proper food storage practices.
Check the quality and freshness of raw materials before use.
Maintain cleanliness of kitchen equipment, workstations and surrounding areas.
Coordinate with CDP, DCDP, Sous Chef and kitchen helpers during production.
Minimize food wastage and ensure efficient use of ingredients.
Follow company SOPs, food safety procedures and applicable FSSAI/HACCP standards.
Support the team during high-volume production and special events.
Maintain required kitchen production and temperature records.