Food Preparation & Production
- Prepare and cook Continental and European dishes according to Olegio’s recipes and standards.
- Ensure consistency in taste, texture, portion size, and presentation.
- Maintain mise en place and prepare all ingredients before service.
- Execute orders efficiently during busy service hours while maintaining quality.
- Ensure every plate leaving the kitchen meets Olegio’s presentation standards.
Menu Development
- Assist the Executive Chef in developing seasonal menus and signature dishes.
- Contribute innovative recipe ideas while preserving authentic European flavours.
- Participate in food tastings, menu trials, and recipe standardization.
Quality Control
- Ensure freshness and quality of all ingredients.
- Monitor cooking temperatures, storage, and food handling procedures.
- Maintain consistency across every service.
Kitchen Operations
- Maintain cleanliness and organization of the workstation.
- Follow FIFO (First In, First Out) inventory practices.
- Ensure proper storage, labeling, and stock rotation.
- Report equipment maintenance issues immediately.
Cost Control
- Minimize food wastage through proper planning and portion control.
- Monitor inventory usage and communicate stock requirements.
- Support food costing and inventory management.
Hygiene & Safety
- Comply with FSSAI food safety regulations and company hygiene policies.
- Maintain a clean and sanitized work area at all times.
- Follow all health and safety procedures while operating kitchen equipment.
Teamwork
- Work closely with Sous Chef, Chef de Partie, Commis Chefs, and Stewarding team.
- Train and mentor junior kitchen staff.
- Maintain qualified communication and a positive attitude during service.
Qualifications:
- Diploma or Degree in
📌 Continental Chef (Bengaluru)
🏢 Olegio Gastronomy
📍 Bengaluru
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