Key Responsibilities

• Assist in the preparation and cooking of Continental dishes as per standard recipes and presentation guidelines.
• Prepare mise en place for daily operations and ensure timely food production.
• Maintain cleanliness and organization of the workstation and kitchen equipment.
• Follow food safety, hygiene, and sanitation standards in accordance with FSSAI and company guidelines.
• Ensure proper storage, handling, and rotation of food items using FIFO principles.
• Minimize food wastage and maintain portion control.
• Support senior chefs during buffet service, à la carte operations, and banquet events.
• Report equipment malfunctions and stock shortages to the immediate supervisor.
• Adhere to all health, safety, and grooming standards.
• Work collaboratively with team members to ensure smooth kitchen operations.

Skills & Competencies





• Basic knowledge of Continental cuisine and cooking techniques.
• Understanding of food safety, hygiene, and sanitation practices.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good communication and teamwork skills.
• Willingness to learn and develop culinary skills.
• Ability to work adaptable shifts, including weekends and holidays.

Preferred Attributes

• Diploma/Degree in Hotel Management or Culinary Arts (preferred)
• Experience in hotels, clubs, resorts, or fine-dining restaurants.
• Passion for culinary arts and continuous learning.
• Positive attitude with a strong commitment to quality and guest satisfaction.

📌 Commi III (Bengaluru)
🏢 Brigade Group
📍 Bengaluru