- Prepare and cook continental dishes according to standard recipes and presentation guidelines.
- Assist the Chef de Partie in daily kitchen operations.
- Ensure mise en place is prepared and maintained before service.
- Monitor food quality, taste, and portion control.
- Maintain cleanliness and hygiene standards in the kitchen.
- Follow FIFO and proper food storage procedures.
- Minimize food wastage and control food costs.
- Assist in training and guiding Commis Chefs and kitchen trainees.
- Ensure compliance with hotel policies and food safety regulations.
- Support the team during busy service periods and special events.
Requirements:
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- 3-5 years of experience in Continental Cuisine.
- Good knowledge of continental cooking techniques, sauces, soups, grills, and plating.
Pay: ₹25,000.00 - ₹27,000.00 per month
Benefits:
- Food provided
- Leave encashment
- Paid sick time
- Provident Fund
Work Location: In person
