Job Description

Minimum 3-5 years of experience in continental kitchens, with at least 1 year in a supervisory role.

Strong culinary knowledge of continental cuisines, including sauces, grills, pastas, and plating techniques.

Planning and executing menus focused on continental cuisine. Supervise and coordinate the activities of kitchen staff within the section. Ensure consistent preparation and presentation of dishes as per restaurant standards. Train, motivate, and guide junior chefs and commis. Maintain proper portion control, food cost, and minimize wastage. Monitor and ensure compliance with hygiene, sanitation, and safety standards (FSSAI norms). Conduct regular checks on food quality, storage, and inventory levels. Support in menu development, costing, and new dish trials. Ensure timely service during operations and smooth coordination with service teams. Maintain discipline, grooming, and professional behavior in the kitchen team. Excellent leadership, communication, and team management skills. Ability to handle pressure in a high-volume or fine-dining environment. Good understanding of kitchen hygiene, safety, and food cost management.
Job Type: Full-time

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

Food provided Paid sick time Paid time off Provident Fund
Work Location: In person