Key Responsibilities
- Assist the CDP and Sous Chef in daily kitchen operations.
- Prepare and cook Continental dishes according to standard recipes and presentation guidelines.
- Ensure consistency in taste, quality, portion size, and presentation.
- Monitor food quality and freshness of ingredients.
- Maintain proper storage, labelling, and rotation of food products.
- Follow FIFO/FEFO practices and minimize food wastage.
- Maintain cleanliness and hygiene of the workstation, kitchen equipment, and surrounding areas.
- Follow food safety, hygiene, and health & safety standards at all times.
- Assist in receiving and checking kitchen supplies when required.
- Coordinate with the CDP and other kitchen team members during service.
- Support junior kitchen staff and Commis in their daily tasks.
- Ensure smooth and timely food preparation during peak hours.
- Report any shortage of ingredients, equipment issues, or quality concerns to the senior chef.
- Follow company policies, kitchen SOPs, grooming standards, and discipline requirements.
- Maintain a professional and positive working environment within the kitchen team.
Required Skills & Qualifications
- Minimum 2–4 years of experience in a professional kitchen, preferably in Continental cuisine.
- Previous experience in a café, restaurant, hotel, or similar food-service environment will be preferred.
- Good knowledge of Continental cooking techniques and food preparation.
- Knowledge of sauces, pasta, grills, salads, sandwiches, breakfast items, and other Continental preparations.
- Good understanding of food hygiene and safety standards.
- Ability to work efficiently under pressure during busy service hours.
- Good teamwork and communication skills.
- Strong attention to detail and food presentation.
- Willingness to learn and develop culinary skills.
Pay: ₹27,000.00 - ₹30,000.00 per hour
Benefits:
- Food provided
- Provident Fund
Work Location: In person
