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.

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

Perks:

- Food provided

Work Location: In person

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