Prepare and cook Continental dishes according to standardized recipes.
Ensure consistency in taste, presentation, and portion control.
Monitor food quality before service.
Maintain cleanliness and hygiene as per FSSAI standards.
Ensure proper storage, labeling, and rotation of ingredients (FIFO/FEFO).
Minimize food wastage and control kitchen costs.
Assist in menu development and recipe improvements.
Train and guide Commis II and Commis III staff.
Coordinate with service staff during busy operations.
Ensure all kitchen equipment is used safely and maintained properly.
Follow company safety and sanitation procedures.