- Prepare and execute continental hot and cold dishes as per standardised recipes and plating guides
- Manage an assigned station with precision and efficiency
- Conduct thorough mise en place before each service to ensure full station readiness
- Maintain consistent quality, portion control, and refined presentation on every plate
- Monitor stock levels, ensure proper rotation, and minimise wastage
- Comply with HACCP standards, food safety regulations, and allergen protocols at all times
- Collaborate with the Sous Chef on seasonal menu development and daily specials
- Participate in pre-service briefings, tastings, and kitchen meetings
- Mentor and guide junior cooks and commis staff as required
📌 Continental Cook (Bhubaneswar)
🏢 M/s The Chef
📍 Bhubaneswar
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