Job Description

Food Preparation & Cooking

Prepare and cook a wide variety of continental dishes (Italian, French, Mediterranean, etc.). Ensure dishes are cooked and presented according to restaurant standards. Manage daily food preparation and maintain consistency in taste and quality. Handle special dietary requests and customize dishes when required.

2. Menu Planning & Development

Assist in designing and updating continental menus. Introduce new recipes and seasonal dishes. Ensure the use of fresh, high-quality ingredients.

3. Kitchen Operations

Maintain cleanliness, hygiene, and safety standards in the kitchen. Monitor food inventory and coordinate with the purchase team for ingredient procurement. Reduce food wastage through proper planning and portion control. Maintain kitchen equipment in working condition and report any issues.

4. Team Coordination

Supervise commis chefs, helpers, and support staff in the continental section. Train team members on cooking techniques and kitchen standards. Coordinate with other kitchen sections to ensure smooth service during peak hours.

5. Quality & Compliance

Follow all food safety regulations and HACCP standards. Ensure compliance with hygiene and sanitation guidelines. Conduct regular taste checks for consistency and quality.

Skills & Competencies

Strong knowledge of continental cuisine, sauces, soups, grills, pasta, breads, salads, etc. Good understanding of plating, portion control, and food presentation. Ability to manage pressure during busy service hours. Excellent time management and attention to detail. Creativity and passion for culinary arts.

Educational Qualification

Diploma / Degree in Hotel Management or Culinary Arts. Formal training in continental cuisine is an added advantage.
Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹350,000.00 per month

Benefits:

Food provided * Provident Fund