technical and culinary skills
knife skills and ingredient preparation (chopping, peeling, slicing, dicing)
basic cooking methods: boiling, grilling, sautéing, frying, baking
precise recipe execution, portion control, plating and garnishing
telugu cuisine expertise (veg and non-veg)
knowledge of traditional telugu veg dishes (pappu, chaaru, butta bhojanam, curries) and masala preparations
familiarity with telugu non‑veg 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 inventory
food safety and sanitation knowledge (haccp, cross‑contamination prevention)
inventory monitoring, waste control, and support in food ordering/cost‑control
operational and equipment knowledge
competent 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