Job Title

Ø Does the mise-en-place according to the daily operational requirements. Ø Maintain the cleanliness of the kitchen equipment on day to day basis. Ø Produces simple food items. Ø Assist his superiors by performing duties in all kinds of cooking like roasting, grilling, blanching, etc. of vegetables, potatoes, meat, poultry, fish and seafood. Ø Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required. Ø Strictly follows the procedure of portion control. Ø Assists with checking and receiving raw and processed food items. Ø Maintains the storage criteria at the refrigerator, walk-in, freezer and dry stores. Ø Clean and store equipment and upkeep the working stations. Ø Responsible for maintaining the waste management. Ø Actively pursuing cost-saving measures without affecting the quality of food. Ø Follows HACCP standards and maintains personal hygiene. Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance. Ø Attends and participates in daily briefings and other departmental meetings as per schedule. Ø Attends and participates in training sessions as per the departmental training scheduled. Ø Carry out any reasonable duties as instructed by the Sous Chef. Job Types: Full-time, Contractual / Temporary Contract length: 11 months Pay: ₹18, ₹20,000.00 per month Benefits: - Food provided - Provident Fund Application Question(s): - Where are you based currently? - can you come for food trial? - How soon can you join? - How many years of experience do you have? Work Location: In person