is responsible for overseeing a specific section of the kitchen and ensuring high-quality food preparation, particularly focusing on Continental dishes. This role includes supervising junior kitchen staff, managing mise-en-place, and ensuring that food is cooked and presented according to standards and recipes.
Key Responsibilities:
Prepare and cook Continental dishes such as grilled meats, steaks, pasta, sauces, salads, soups, and appetizers.
Supervise and manage Commis and Demi Chefs in the assigned kitchen section.
Ensure timely preparation and service during meal periods.
Maintain consistency in taste, quality, portioning, and presentation of all dishes.
Follow standard recipes and kitchen SOPs for Continental cuisine.
Ensure proper mise-en-place before each shift and maintain station cleanliness throughout service.
Monitor food stock and assist with ordering ingredients and supplies.
Minimize food waste and monitor portion control.
Maintain strict hygiene and sanitation standards in line with HACCP and local regulations.
Collaborate with the Sous Chef and Executive Chef on menu development and new dish trials.
Train and mentor junior kitchen staff in Continental techniques and kitchen operations.
Requirements:
3-5 years of experience in a professional kitchen, with at least 1-2 years as a CDP or equivalent.
Strong knowledge of Continental cuisine and cooking techniques (e.g., grilling, sauteing, baking, roasting, emulsifying sauces).
Culinary diploma or professional chef certification is preferred.
Excellent organizational and time management skills.
Ability to lead a small team and maintain composure under pressure.
High standards of cleanliness and hygiene.
Flexibility to work shifts, weekends, and holidays.
Job Type: Full-time
Pay: ₹30,000.00 - ₹35,000.00 per month
Work Location: In person
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