Assistant Chef

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

  Graduate (B.Ed, BHM)

• 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