Job Summary:
Key Responsibilities:1. Steak Preparation & Butchery Skills
- Prepare and cook different cuts of steak such as ribeye, tenderloin, sirloin, T-bone, and striploin.
- Ensure proper portioning, trimming, and marination of meats.
- Cook steaks accurately according to guest preferences (Rare, Medium Rare, Medium, Medium Well, Well Done).
- Maintain knowledge of meat resting time, temperature control, and doneness techniques.
- Handle grilling, pan-searing, and oven-finishing methods professionally.

2. Continental Cuisine Expertise
- Prepare a variety of continental dishes including pastas, grilled meats, sauces, soups, and sides.
- Prepare classic sauces such as mushroom sauce, pepper sauce, jus, béarnaise, and red wine reduction.
- Ensure consistency in taste, texture, and presentation.

3. Kitchen Operations
- Maintain hygiene and food safety standards as per FSSAI guidelines.
- Ensure proper storage of meat and other perishable items (FIFO method).
- Monitor stock levels and inform seniors for replenishment.
- Minimize wastage and control food cost.

4.



Quality Control & Presentation
- Ensure every dish leaving the kitchen meets quality and plating standards.
- Maintain proper garnish, portion control, and plate aesthetics.
- Taste and check food before service.

5. Team Coordination
- Work closely with Commis chefs and kitchen helpers.
- Train junior staff on steak cooking techniques and continental preparations.
- Maintain discipline and smooth coordination during service hours.

Required Skills & Qualifications:
- Proven experience as a Continental Chef or similar role.
- Solid knowledge of steak cuts and cooking temperatures.
- Ability to work under pressure during peak hours.
- Knowledge of food safety and sanitation standards.
- Diploma or certification in Hotel Management or Culinary Arts (preferred).
- Minimum 2-4 years of experience in a reputed restaurant.

Key Competencies:
- Attention to detail
- Time management
- Creativity in plating
- Str

📌 Dcdp Continental (Goa)
🏢 Jungle Cafe
📍 Goa