Key Responsibilities:
Culinary Expertise:
- Prepare and cook a variety of dishes following menu specifications.
- Demonstrate proficiency in multiple cuisines, including Indian, Continental, Oriental, and more.
- Ensure consistent quality, taste, and presentation of all food items.
Section & Team Management (CDP Specific):
- Oversee a specific section of the kitchen (appetizers, mains, desserts, etc.).
- Coordinate with other chefs and kitchen staff to maintain seamless operations.
- Train and mentor junior kitchen staff on culinary techniques and safety protocols.
Food Safety & Hygiene:
- Maintain a clean and organized kitchen workspace.
- Adhere to food safety, sanitation, and hygiene standards.
- Monitor proper storage and handling of food to prevent contamination.
Menu Development & Quality Control:
- Contribute ideas for new menu items and improvements based on customer feedback.
- Conduct regular quality checks on ingredients and finished dishes.
- Suggest creative and innovative dishes aligned with culinary trends.
Inventory & Stock Management:
- Assist in inventory management and stock rotation.
- Order supplies and ingredients as needed while minimizing waste through portion control.
Collaboration & Customer Interaction:
- Work closely with Head Chef, Sous Chef, and other kitchen staff.
- Coordinate with front-of-house staff to accommodate customer preferences, dietary restrictions, and special requests.
