Job Responsibilities:
- Food Preparation: Assist in the preparation and cooking of dishes according to recipes and standards set by the executive chef, Head Chefs , senior sous and Sous chefs
- Station Support: Support the sous chefs & the Chef de Partie in managing a specific kitchen station, ensuring all tasks are completed efficiently and effectively.
- Ingredient Handling: Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste.
- Quality Assurance: Maintain high standards of food quality and presentation, conducting regular taste tests and inspections.
- Kitchen Hygiene: Adhere to strict sanitation and safety guidelines, keeping the kitchen clean and organized at all times..
- Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operations during service periods.
- Training and Development: Participate in training sessions and workshops to enhance culinary skills and knowledge.
- Ad-hoc duties as assigned by chef in-charge
Job Requirements:
· Candidate must possess at least a Professional Certificate/NITEC
· At least 1-2 years of relevant work experience in Indian Cuisine
· Customer-service oriented personality
· Proactive, friendly and pleasant characteristics
· Able to communicate skills and team player
· Cheerful and self-motivated with positive working attitude
