- Prepare and cook continental dishes according to hotel standards and recipes.
- Design and update continental menu items in consultation with the Executive Chef.
- Ensure food quality, taste, presentation, and portion control are consistently maintained.
- Prepare ingredients, sauces, soups, salads, appetizers, main courses, and desserts.
- Monitor food inventory and assist with ordering and stock management.
- Maintain hygiene, sanitation, and food safety standards in accordance with hotel policies and local regulations.
- Supervise and train junior kitchen staff when required.
- Minimize food wastage and control kitchen costs.
- Coordinate with other kitchen sections to ensure smooth service during breakfast, lunch, dinner, and special events.
- Handle guest requests and dietary requirements where applicable.
Pay: ₹15,000.00 - ₹25,000.00 per month
Benefits:
- Commuter assistance
- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
