will be responsible for preparing, cooking, and presenting high-quality continental dishes while ensuring top-tier hygiene, taste, and presentation. The chef will oversee kitchen operations, assist in menu development, maintain stock, and ensure guest satisfaction with innovative and delicious cuisine.
Key Responsibilities Food Preparation & Cooking
Prepare and cook a variety of
continental dishes
(Italian, French, Mediterranean, and other Western cuisines).
Ensure dishes are cooked and presented with a
high level of consistency and quality
.
Maintain proper portion control, garnishing, and plating techniques.
Develop
new recipes
and suggest improvements to the existing menu.
Ensure food is stored, prepared, and served at the right temperatures.
Kitchen Operations & Hygiene
Maintain the
highest hygiene standards
in food preparation and kitchen cleanliness.
Follow
FSSAI
and
HACCP
guidelines for food safety and hygiene.
Manage kitchen equipment, ensuring
proper maintenance and cleanliness
.
Coordinate with the
purchasing team
to ensure availability of fresh and high-quality ingredients.
Team Collaboration & Leadership
Supervise
junior chefs, kitchen assistants, and trainees
in meal preparation.
Provide
training and mentorship
to kitchen staff on cooking techniques and hygiene.
Work closely with the
restaurant and service team
to ensure smooth coordination.
Inventory & Cost Control
Assist in inventory management, including stock control and waste reduction.
Ensure cost-effective kitchen operations by
minimizing food wastage
.
Assist in
menu pricing
to optimize food cost without compromising quality.