Only continental chefs should apply

Responsibilities:

very valuable knowledge and experience in Continental Food preparation and methods
Food Preparation: Prepare and cook continental dishes according to the restaurant’s recipes and standards, ensuring taste, presentation, and quality meet expectations.
Station Management: Oversee a designated kitchen station (e.g., sauces, grill, pastry) and coordinate with other team members to ensure the timely and effective preparation of all dishes.
Ingredient Management: Monitor and manage ingredient inventory for their section, ensuring freshness and minimizing waste.
Quality Control: Maintain high food quality standards by consistently following recipes, portion control, and presentation guidelines.
Safety and Hygiene: Adhere to food safety and sanitation standards, including proper handling of food, equipment, and cleanliness of the work area.
Training: Train and mentor junior kitchen staff, ensuring they understand techniques, recipes, and safety procedures.
Menu Development: Collaborate with the head chef or sous chef in developing current menu items and seasonal specials.
Ordering: Assist in placing orders for ingredients and supplies required for the section.

📌 Continental Chef Cdp Bengaluru
🏢 Nivy's
📍 Bengaluru