Indian Dcdp

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Section Oversight: Managing the daily operations of the Indian section, ensuring all tandoor, curry, and kebab preparations meet the restaurant’s signature taste and quality. Operational Leadership: Supervising and training Commi 1, 2, and 3 staff while coordinating with the Sous Chef to ensure smooth service during peak hours. Cost & Quality Control: Monitoring portion sizes, reducing food wastage, and maintaining strict FSSAI/HACCP hygiene standards and inventory levels

Job Type: Full-time

Pay: ₹22,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person