Job Description

Menu Planning and Development:

Creating and developing menus for Continental cuisine, including seasonal dishes and specials.

Food Preparation and Cooking:

Preparing and cooking dishes according to recipes, ensuring consistent taste, flavor, and presentation.

Quality Control:

Maintaining high standards of food quality, hygiene, and safety, including adherence to recipes and portion sizes.

Kitchen Management:

Overseeing kitchen operations, managing inventory, and ensuring a clean and organized workspace.

Team Leadership and Mentorship:

Training and mentoring junior chefs, fostering a positive work environment, and collaborating with other kitchen staff.

Ingredient Management:

Managing and controlling inventory, ensuring the availability of fresh and quality ingredients.

Cost Control and Waste Reduction:

Monitoring food consumption and waste, implementing cost-effective measures, and maintaining profit margins.

Customer Interaction:

Addressing customer preferences, handling special requests, and ensuring a positive dining experience.
Essential Skills:

Culinary Expertise:

Proficiency in preparing and cooking a wide range of Continental dishes, including sauces, stocks, and marinades.

Menu Development:

Ability to create and develop menus based on seasonal ingredients and customer preferences.

Kitchen Management:

Strong organizational and time management skills, with the ability to manage kitchen operations and staff.

Communication and Teamwork:

Effective communication skills to collaborate with other kitchen staff and ensure smooth service flow.

Problem-Solving and Decision-Making:

Ability to address kitchen challenges, handle food preparation issues, and make critical decisions
Job Types: Full-time, Permanent

Pay: ₹10,000.00 - ₹25,000.00 per month

Benefits:

Food provided
Schedule:

Rotational shift Weekend availability
Supplemental Pay:

Performance bonus
Work Location: In person