1. Food Preparation

- Prep Work : Assist in preparing ingredients for continental dishes, including chopping, peeling, marinating, and assembling components for various dishes.
- Mise en Place : Ensure that all ingredients, tools, and equipment are ready before service (Mise en place). This includes setting up workstations, organizing ingredients, and measuring out ingredients for the shift.

- Cooking and Plating

- Assist in Cooking : Prepare and cook a variety of continental dishes like soups, salads, pastas, meats, fish, and desserts.
- Follow Recipes : Adhere strictly to recipes and techniques to ensure dishes are prepared consistently and according to standard.
- Presentation : Assist in plating and garnishing dishes to meet the restaurant’s presentation standards.

- Maintaining Quality and Consistency

- Ensure Consistency : Make sure that the food produced maintains consistent quality, taste, and presentation.
- Monitor Cooking Times : Ensure that all dishes are cooked correctly by monitoring cooking times and temperatures, especially for proteins and baked goods.

- Cleaning and Kitchen Hygiene

- Cleanliness : Maintain cleanliness of your assigned workstation, including cleaning cooking utensils, cutting boards, and equipment.
- Health and Safety : Adhere to safety and sanitation guidelines to ensure that the kitchen remains hygienic and safe for food preparation.
- Waste Management : Ensure proper disposal of waste, including food scraps and packaging, and follow sustainable practices where possible.

- Inventory and Stock Management

- Assist with Stock :



Help with monitoring the stock of ingredients and assist in organizing and storing items to ensure that the kitchen runs smoothly.
- Notify Senior Staff : Report any shortages or damaged goods to the senior chefs, allowing for timely replacements.

- Team Support and Collaboration

- Work as a Team : Collaborate with other team members in the kitchen, including Commis, Sous Chefs, and Head Chefs, to ensure smooth kitchen operations.
- Assist Senior Chefs : Take direction from senior chefs, such as Sous Chefs or Executive Chefs, and provide assistance during service or in preparation.

- Training and Learning

- Skill Development : Continuously learn new cooking techniques, ingredients, and preparation methods. Participate in on-the-job training to improve skills.
- Adaptability : Be open to learning about current cuisines and evolving kitchen trends in the continental culinary space.

- Adhering to Food Safety Standards

- Food Safety Regulations : Follow food safety protocols, such as proper food storage, handling, and cooking temperatures.
- Maintain Clean Equipment : Ensure that all equipment used is cleaned and sanitized properly to prevent cross-contamination.

- Assisting with Menu Development (Optional)

- Input in Menu Creation : As they progress in their role, a Commi I may be involved in assisting with brainstorming new dishes or offering feedback on menu items based on their experience.

- Assisting During Peak Hours

- Handling Pressure : Be prepared to work under pressure during busy service periods. Assist with ensuring dishes are ready on time and that all orders are delivered efficiently and accurately.

Pay: ₹18,000.00 - ₹22,000.00 per month

Work Location: In person

📌 Continental Chef (Zirakpur)
🏢 Tandon hospitality
📍 Zirakpur