Description:

Role Summary: A specialist cook responsible for managing a specific section (or "station") in the kitchen, such as sauces, grilling, or pastry, and executing standardized recipes.

• Key Responsibilities: Manages a designated kitchen section (e.g., Cold Station, Indian Curry Section). Prepares and plates dishes according to Executive Chef's recipes and quality standards. Controls food portioning, minimizes wastage, and ensures strict adherence to food hygiene and safety (HACCP) protocols.

• Ed. Qualification: Diploma or Degree in Culinary Arts or Catering Technology (ITI/Craft Course in Cookery).

• Experience: 2–5 years of practical experience working in a professional kitchen, often progressing from Commis Chef.

• Age Limit: 23–32 Years.

• Selection Process: Written Test (Culinary Knowledge, Ingredients). Practical Cooking Test/Skill Demo (Mandatory). Interview.