Key Responsibilities:
Assist with basic food preparation such as washing, chopping, peeling, marinating, mixing, and measuring ingredients.
Prepare mise-en-place and support the cooking process under supervision.
Maintain cleanliness and organization in the work area, ensuring sanitation of tools, utensils, and surfaces.
Assist in assembling dishes, garnishes, plating, and portioning as directed.
Follow FIFO and proper food storage practices to maintain freshness and minimize waste.
Support Commi 1, CDP, or Sous Chef during kitchen operations and service.
Adhere to all food safety, hygiene, and health & safety regulations.
Perform cleaning duties and other back-of-house support tasks as needed.
Take initiative to learn techniques specific to assigned sections (e.g., South Indian, Tandoor, Bakery, etc.).
Required Skills and Qualifications:
Basic knowledge of food preparation and cooking techniques related to assigned kitchen section(s).
Willingness to learn and adapt across multiple cuisines and kitchen areas.
Ability to follow instructions and standard operating procedures accurately.
Good knife skills and attention to detail.
Strong focus on cleanliness and hygiene.
Physical stamina to perform repetitive tasks in a fast-paced environment.
Team player with a positive attitude and commitment to continuous improvement.
•Need to have Educational Background in Food/Hospitality Area