CDP/DCDP/Commie & Outlet Incharge, Restaurant Captain & Steward

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: