Itc Limited

Working in the back of a big place like ITC Hotel Mughal is quite different from what people see in the lobby. My office is basically the Junior Sous Chef spot where all the planning for the meals happens. We are right here in Taj Ganj, which is always busy with tourists and people visiting the monument. Agra is hot most of the year, so the kitchen and the office area get pretty warm even with the fans going. Itc Limited has a lot going on here. I spend most of my time looking at ingredient lists and talking to the other kitchen staff about what needs to be prepped for the day. It’s not all glamorous cooking; there is a lot of writing things down on clipboards and checking the stock in the cold storage. We stay in the office area quite a bit to handle the scheduling and other chores. The staff here at Taj Ganj is a mix of locals and people from all over. It’s a lot of work to keep things moving day after day. We don't really have time for fancy talk or long meetings. It's more about whether the vegetables arrived on time or if the ovens are working right. Being a Junior Sous Chef means you're always in the middle of everything. It’s a practical job and we just try to get through the busy dinner rush without too many problems. This office is where the quiet work happens before the noise starts.