Multi-Skilled Technician ( MST)

Position: Multi-Cuisine Chef

Department: Kitchen / Food Production

Reports To: Head Chef / F&B Manager

Role Summary:

Responsible for planning, preparing, and executing a variety of dishes across multiple cuisines while maintaining taste, quality, hygiene, and presentation standards. Ensures smooth kitchen operations and supports menu development.

Key Responsibilities:

1. Prepare and cook dishes from multiple cuisines (example: Indian, Chinese, Continental, South Indian, etc.).

2. Plan daily menus, portion sizes, and ingredient quantities.

3. Ensure consistency in taste, texture, and presentation for all dishes.

4. Maintain kitchen hygiene standards as per FSSAI/Hotel safety norms.

5. Supervise and guide junior chefs, cooks, and kitchen helpers.

6. Ensure timely food preparation for restaurant service, banquets, and special events.

7. Monitor stock levels; manage inventory, storage, and wastage control.

8. Coordinate with purchase team for fresh and proper quality ingredients.

9. Innovate and add new dishes / seasonal menu rotation.

10. Maintain equipment, utensils, and kitchen cleanliness.

Skills & Requirements:

• Strong knowledge of at least 2–4 cuisines.

• Good understanding of kitchen operations, portion control, and food costing.

• Ability to work under pressure and multitask.

• Knowledge of food safety standards and hygiene practices.

• Leadership and training ability.

Qualification & Experience:

• Degree/Diploma in Hotel Management or Culinary Arts (preferred).

• 2–7+ years of experience in multi-cuisine cooking (depending on level).

• It is a Full Time Housekeeping job for candidates with 3 - 6 years of experience.