Core Responsibilities

- Mise en Place &
- Food Prep:

Prepare, chop, marinate, and season ingredients required for continental dishes, such as stocks, broths, mother sauces (e.g., Bechamel, Hollandaise, Velouté), pastas, steaks, and roasted vegetables.

- Cooking &

- Plating:

Execute continental menu items (grilling, sautéing, baking, roasting, poaching) according to established standard recipes, guidelines, and presentation standards.

- Station Management: Operate and clean the designated kitchen station (e.g., hot line, grill, cold station), ensuring standard opening and closing procedures are followed.

- Stock &

- Inventory Control:

Label, rotate (FIFO), and store raw ingredients properly; assist in monitoring inventory and requesting requisitions to minimize food wastage.

- Hygiene &

- Food Safety:

Maintain strict adherence to food safety standards, HACCP regulations, kitchen sanitation, and personal hygiene rules.

*

Pay: ₹12,617.39 - ₹18,000.00 per month

Advantages

- Food provided

Work Location: In person

📌 Continental Chef commis 1 (Kolkata)
🏢 smoke box
📍 Kolkata