Key Responsibilities
- Food Preparation: Wash, peel, chop, portion, and season ingredients accurately.
- Cooking & Plating: Prepare continental dishes (e.g., soups, steaks, and sandwiches) under the supervision of a Chef de Partie or Sous Chef.
- Station Management: Ensure high-quality plating, organize workstations, and maintain appropriate food temperatures.
- Hygiene & Compliance: Strictly adhere to food safety and sanitation guidelines like HACCP.
- Inventory & Waste: Rotate stock using FIFO (First-In, First-Out) methods, minimize food wastage, and assist in daily stock takes.
Requirements
- Experience: Typically 1 to 3+ years of experience in a professional continental kitchen or cafe setting.
- Skills: Solid knife skills, knowledge of western cooking techniques, and strong attention to detail.
Pay: ₹20,000.00 - ₹25,000.00 per month
Work Location: In person
