Executive chef / Sous Chef / CDP /DCDP / South indian Chef / Commis (All cuisines )

Food Preparation & Cooking

• Prepare ingredients
• Assist in cooking under supervision (for junior roles).
• Cook and present dishes according to recipes and standards (for senior roles).
• Ensure food quality, taste, and presentation.

2. Kitchen Operations

• Maintain cleanliness of kitchen equipment and workstations.
• Follow kitchen opening and closing procedures.
• Assist in stock rotation (FIFO method).
• Monitor food stock and inform supervisors when supplies run low.

3. Hygiene & Safety

• Follow food safety standards (HACCP guidelines).
• Maintain personal hygiene and proper uniform.
• Ensure proper storage of food items.
• Handle kitchen equipment safely.

4. Teamwork & Communication

• Work closely with chefs and other kitchen staff.
• Follow instructions from supervisors or head chefs.
• Communicate effectively during busy service hours.

Job Type: Full-time

Work Location: In person