Job Description

Key Responsibilities:Food Preparation & Cooking

Prepare, cook, and present Continental dishes (soups, sauces, grills, pastas, roasts, salads, etc.) under the guidance of the CDP. Assist in mise-en-place for the section before and during service. Follow standard recipes, portion control, and plating techniques to maintain consistency. Support in menu development and trial dishes when required.

Section Management

Handle daily operations of the assigned Continental section (hot kitchen, cold kitchen, or grill). Ensure freshness, quality, and proper storage of raw ingredients. Report shortages or spoilage to the CDP/Sous Chef. Maintain proper labeling, rotation (FIFO), and stock control.

Hygiene & Safety

Follow HACCP, FSSAI, and food safety guidelines at all times. Maintain cleanliness and sanitation in the section. Handle kitchen equipment safely and report any malfunctions immediately.

Teamwork & Support

Assist CDP and Sous Chef in training Commis and new staff. Work closely with other kitchen sections to ensure smooth operations. Be flexible to support other cuisines when required during peak hours.

Skills & Competencies:

Strong knowledge of

Continental cuisine basics

(sauces, stocks, grills, pastas, roasts, salads, etc.). Good knife skills and cooking techniques. Ability to follow instructions and work independently in the section. Time management and ability to work under pressure. Team player with a positive attitude and eagerness to learn.

Qualification & Experience:

Diploma/Degree in Culinary Arts or Hotel Management preferred. 2-4 years of kitchen experience, with at least 1 year in Continental cuisine. Experience in hotels, fine dining, or multi-cuisine restaurants is an advantage.

Work Environment:

Works in the Continental kitchen section. Requires standing for long hours in a fast-paced environment. Flexible to work in shifts, weekends, and holidays
Job Type: Full-time

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits:

Food provided
Work Location: In person