- Prepare and cook Continental dishes including pasta, pizza, steaks, grills, soups, salads, sandwiches, burgers, sauces and other European cuisine.
- Ensure consistent taste, quality, portion size and presentation of all dishes.
- Follow standard recipes and food production procedures.
- Prepare mise en place before service and ensure the section is fully stocked.
- Manage the Continental kitchen section efficiently during busy service periods.
- Maintain proper food storage, temperature control and FIFO procedures.
- Check freshness and quality of ingredients before use.
- Minimise food wastage and control food costs.
- Maintain high standards of food safety, hygiene and cleanliness.
- Coordinate with other kitchen sections and service staff for smooth operations.
- Train and guide Commis Chefs and junior kitchen staff.
- Assist the Executive Chef/Head Chef with menu development and new dish creation.
- Monitor stock levels and communicate requirements to the purchase/store department.
- Ensure kitchen equipment is properly used and maintained.
- Follow all hotel/restaurant policies and health & safety procedures.
- Handle customer feedback regarding food quality professionally.
Required Skills
- Strong knowledge of Continental cuisine and cooking techniques.
- Good knowledge of sauces, soups, grills, pasta, salads and bakery basics.
- Excellent food presentation and plating skills.
- Ability to work under pressure during peak service.
- Good team-management and communication skills.
- Knowledge of food cost and portion control.
- Strong hygiene and HACCP awareness.
- Creative approach to menu development.
Qualification
ITI / Diploma / Degree in Hotel Management or Culinary Arts preferred.
Key Performance Indicators
- Food quality and consistency
- Customer satisfaction
- Food cost percentage
- Food wastage
- Hygiene and cleanliness
- Speed of service
- Portion control
- Team performance
Salary: ₹________ per month, depending on experience and skills.
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
