Key Responsibilities
- Food Preparation & Cooking: Prepare and cook high-quality Continental dishes, including appetizers, main courses, soups, sauces, salads, and grilled items, following established recipes and presentation specifications.
- Menu Execution & Specials: Assist the Head Chef in executing menu items efficiently and contributing ideas for daily or seasonal continental specials.
- Station Management: Set up and stock the continental station with all necessary supplies and prep ingredients (mise en place) before service.
- Quality & Portion Control: Ensure all dishes meet our standards for taste, temperature, portion size, and visual appeal.
- Kitchen Safety & Hygiene: Maintain a clean, sanitary, and organized workstation. Follow all food safety regulations, including proper food storage, labeling, and temperature logging (HACCP standards).
- Inventory & Waste Management: Monitor stock levels at your station, report shortages, and minimize food waste through proper portioning and rotation (FIFO).
- Team Collaboration: Work seamlessly with other kitchen staff and front-of-house teams to ensure smooth and timely food service.
Pay: ₹13,000.00 - ₹20,000.00 per month
Work Location: In person
