CHEF

Key Responsibilities:

• Prepare, cook, and present meals according to service standards and customer expectations.
• Monitor food quality, taste, portion control, and presentation.
• Supervise kitchen staff, assign duties, and ensure smooth operations during peak hours.
• Maintain cleanliness and safety standards in the kitchen at all times.
• Manage inventory, order supplies, and reduce food wastage.
• Ensure compliance with food safety standards (FSSAI, HACCP, etc.).
• Train and mentor junior kitchen staff.

Experience:

• 1years of experience as a chef or cook in a service-oriented kitchen (restaurant, hotel, catering, hospital, etc.).

Skills:

• Strong culinary and plating skills.
• Excellent time and resource management.
• Knowledge of food safety, sanitation, and hygiene practices.
• Leadership and team coordination abilities.
• Customer-centric mindset with strong attention to detail.
• Ability to work under pressure and during peak service hours.