1. Food Preparation & Cooking
- Prepare and cook Continental dishes as per standard recipes.
- Ensure proper portion control and presentation.
- Maintain consistency in taste, quality, and appearance.
- Handle sauces, soups, grills, pasta, salads, and other assigned sections.
2. Section Management
- Take full responsibility for the assigned kitchen section.
- Ensure mise en place (pre-preparation) is ready before service.
- Coordinate with Commis chefs and kitchen helpers.
- Monitor stock levels of ingredients for the section.
3. Quality Control
- Check freshness of raw materials (vegetables, meats, dairy, etc.).
- Follow standard cooking temperatures and hygiene practices.
- Ensure all dishes meet outlet/hotel standards.
4. Hygiene & Safety
- Follow FSSAI and food safety guidelines.
- Maintain cleanliness of work area and equipment.
- Ensure proper storage of food items (FIFO method).
- Use PPE and maintain personal grooming standards.
5. Inventory & Cost Control
- Assist in stock checking and ordering ingredients.
- Minimize food wastage.
- Control portion sizes to maintain food cost percentage.
6. Team Coordination
- Report to Sous Chef / Head Chef.
- Train and guide Commis staff.
- Support smooth kitchen operations during peak hours.
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
- Health insurance
- Provident Fund
Work Location: In person
