Job Description

technical and culinary skillsknife skills and ingredient preparation (chopping, peeling, slicing, dicing) basic cooking methods: boiling, grilling, sauting, frying, bakingprecise recipe execution, portion control, plating and garnishingtelugu cuisine expertise (veg and non-veg)knowledge of traditional telugu veg dishes (pappu, chaaru, butta bhojanam, curries) and masala preparationsfamiliarity with telugu nonveg specialties (regional chicken, fish, egg dishes) and spice blends used locally cultural sensitivity and authenticity in menu design and presentation for telugu clientele hygiene, safety and inventoryfood safety and sanitation knowledge (haccp, crosscontamination prevention) inventory monitoring, waste control, and support in food ordering/costcontroloperational and equipment knowledgecompetent use and maintenance of kitchen equipment (ovens, mixers, slicers, dishwashers) understanding kitchen workflow, storage, deliveries, and station setup

  • Experience

    5 - 11 Years

  • No. of Openings

    1

  • Education

    B.Ed, Bachelor of Hotel Management

  • Role

    Assistant Chef

  • Industry Type

    Hotel / Restaurant / Hospitality

  • Gender

    Male

  • Job Country

    India

  • Type of Job

    Full Time

  • Work Location Type

    Work from Office

  • Face interview location

    LK CORPORATES, SECOND FLOOR NEW DHAMTARI ROAD RAIPUR CHHATTISGARH

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