Job Description

Food Preparation and Cooking:

Prepare, cook, and present a wide variety of Continental dishes (Italian, French, Spanish, etc.). Follow recipes and presentation standards accurately. Ensure all food is prepared to high culinary standards with attention to taste and appearance.

Kitchen Operations:

Oversee a specific section of the kitchen (e.g., grill, sauce, pastry). Maintain cleanliness and organization of the workstation. Ensure that all kitchen equipment is properly maintained and used safely.

Quality Control:

Monitor food stock and ensure freshness and quality. Check food before it is served to ensure it meets the required standards.

Inventory and Cost Management:

Assist in managing inventory and supplies for the Continental section. Minimize food wastage and contribute to cost control.

Team Collaboration:

Work closely with the Executive Chef and Sous Chef to plan menus and daily specials. Supervise and train junior kitchen staff and commis chefs.

Health and Safety Compliance:

Follow all food safety, hygiene, and sanitation guidelines. Maintain kitchen cleanliness in accordance with health regulations.

Menu Development:

Contribute to the development and innovation of the Continental menu. Stay updated with current food trends and techniques in Continental cuisine.
Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

Food provided Provident Fund
Schedule:

Day shift Fixed shift
Supplemental Pay:

Overtime pay Yearly bonus
Work Location: In person