Key Responsibilities
Prepare and cook Continental dishes as per standard recipes and presentation guidelines.
Assist Chef de Partie and Sous Chef in daily kitchen operations.
Ensure mise en place is prepared before service hours.
Maintain cleanliness, hygiene, and food safety standards in the kitchen.
Monitor food stock and report shortages or wastage.
Follow SOPs for food preparation, storage, and handling.
Ensure consistency in taste, portioning, and presentation.
Support smooth kitchen operations during peak service hours.
Comply with company grooming and hygiene standards.
Eligibility Criteria
Education: 12th Pass + Diploma in Hotel Management / Culinary Arts / Food Production.
Minimum 1–3 years of experience in Continental cuisine.
Experience in QSR, multiplex, hotel, café, or restaurant kitchens preferred.
Basic knowledge of kitchen equipment and food safety practices.
Ability to work in rotational shifts, weekends, and holidays.