A Naukri Group company
लॉगिनहायर लोकल स्टाफ
A Naukri Group companyलॉगिनहायर लोकल स्टाफ
15,000 - 18,000 /महीना
Bdc Eatopia Hospitality India Private Limited
थाणे वेस्ट, थाणे
कुक / शेफ़ में 2 - 4 वर्षो का अनुभव
फुल टाइम
Key Responsibilities :
Prepare and cook a variety of authentic South Indian dishes as per the restaurant's menu and standard recipes.
Have hands-on experience in preparing Dosa, Idli, Vada, Uttapam, Appam, Pongal, Upma, Sambar, Rasam, Chutneys and other South Indian specialities.
Handle the assigned kitchen section independently and ensure smooth day-to-day operations.
Ensure consistency in taste, quality, portion size and presentation of all food items.
Prepare batters, gravies, chutneys, masalas and other basic South Indian preparations.
Ensure proper mise-en-place before the commencement of every service.
Monitor the quality and freshness of raw materials and ingredients.
Follow standard recipes, portion control and food cost management practices.
Maintain proper storage, labelling and FIFO procedures for all food items.
Ensure strict adherence to food safety, hygiene and sanitation standards.
Coordinate with the Sous Chef / CDP / Head Chef for daily kitchen requirements.
Guide and support Commi II, Commi III and kitchen helpers in daily preparation activities.
Ensure proper utilisation of kitchen equipment and maintain cleanliness of the assigned workstation.
Minimise food wastage and follow company SOPs and operational guidelines.
Desired Skills & Competencies :
Strong hands-on knowledge of authentic South Indian cuisine.
Expertise in Dosa, Idli, Vada, Uttapam, Appam and traditional South Indian preparations.
Good knowledge of batter fermentation, grinding techniques, chutneys, sambars and South Indian masalas.
Understanding of food safety, hygiene and kitchen sanitation standards.
Knowledge of portion control, food costing and inventory management.
Ability to manage kitchen operations during peak business hours.
Good teamwork, communication and coordination skills.
Ability to work in a fast-paced restaurant environment.
Eligibility Criteria :
Minimum 2–4 years of experience in South Indian cuisine.
Candidates must have worked in reputed South Indian restaurants, QSRs or casual dining establishments.
Strong practical knowledge of South Indian food preparation is mandatory.
Minimum qualification: Relevant culinary certification / Hotel Management preferred.
Should be comfortable working in rotational shifts, including weekends and holidays.
