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Leading Client

Roles and Responsibility

Prepare and cook high-quality dishes according to recipes and presentation standards.
Maintain a clean and organized kitchen environment, adhering to health and safety regulations.
Collaborate with other kitchen staff to ensure efficient food preparation and service.
Develop menus catering to diverse tastes and dietary requirements.
Manage inventory of ingredients and supplies, minimizing waste and optimizing costs.
Ensure compliance with quality control measures to maintain consistency in taste and presentation.

Job Requirements

Any ITI, diploma, or degree in hotel management or chef is required.
Minimum 2 years of experience in cooking, preferably in a professional kitchen setup.
Possess strong knowledge of Indian cuisine, Chinese cuisine, and Continental cuisine.
Ability to work well under pressure, managing multiple tasks simultaneously.
Demonstrate excellent communication and teamwork skills, working effectively with colleagues.
Familiarity with kitchen equipment and appliances, including stoves, refrigerators, and dish washing machines.