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 flexible 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 solid commitment to quality and guest satisfaction.

📌 Commi III (Bengaluru)
🏢 Brigade Group
📍 Bengaluru