Key Responsibilities:
- Food Preparation & Cooking:
- Prepare and cook dishes in accordance with established recipes and standards for Continental cuisine.
- Ensure portion control, presentation, and taste quality.
- Maintain a high level of hygiene, cleanliness, and safety in the kitchen.
- Section Management:
- Take charge of a specific section (e.g., grill, sauté, fish, or vegetables) within the kitchen.
- Supervise and guide junior staff and commis chefs assigned to the section.
- Ensure timely delivery of dishes to maintain service flow.
- Inventory & Stock Control:
- Monitor stock levels and report shortages to the Sous Chef.
- Assist with ordering ingredients, ensuring freshness and quality.
- Minimize food waste through careful planning and storage.
- Quality Assurance:
- Maintain consistency in taste, portion, and presentation.
- Adhere to kitchen policies and procedures, including food safety and sanitation standards.
- Participate in menu development and suggest innovative Continental dishes when required.
- Collaboration & Training:
- Work closely with other chefs to ensure smooth kitchen operations.
- Mentor junior staff and assist with skill development.
- Contribute to a positive and professional working environment.
Qualifications & Experience:
- Culinary diploma or equivalent from a recognized institution.
- Proven experience as a Chef de Partie or in a similar role within Continental cuisine.
- Strong knowledge of European cooking techniques and ingredients.
- Ability to work under pressure and meet deadlines.
- Excellent organizational, leadership, and communication skills.
- Knowledge of food safety and sanitation standards.
Job Types: Full-time, Permanent
Pay: ₹30,000.00 - ₹32,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
