Prepare and organize supplies, equipment, and ingredients needed for daily kitchen operations in coordination with the Chef de Partie Execute food preparation and cooking tasks according to established recipes, plating standards, and quality specifications Maintain and operate kitchen equipment efficiently, ensuring proper functionality and cleanliness at all times Communicate effectively with the Sous Chef and Chef de Partie regarding operational updates, feedback, and relevant information to ensure seamless section performance Adhere strictly to HACCP guidelines, food safety regulations, and local municipality requirements in all kitchen activities Support inventory management by monitoring stock levels and reporting supply needs to senior kitchen staff Collaborate with team members to meet service demands while maintaining composure and efficiency during peak hours Assist in training and mentoring junior kitchen staff, fostering a supportive and inclusive kitchen culture Implement innovative techniques and contribute ideas to enhance menu offerings and operational efficiency Conduct quality control checks on prepared dishes to ensure consistency and presentation excellence

Desired Candidate Profile

Indian nationality Strong experience in Indian cuisine 5-star hotel experience preferred Good knowledge of Indian dishes, buffet & la carte Professional and team-oriented Iqama transfer