Job Responsibilities

1. Food Preparation

- Prepare vegetables, meat, poultry, seafood, and other ingredients for Continental dishes.
- Prepare sauces, stocks, soups, marinades, and dressings.
- Complete mise en place before the start of service.
- Prepare ingredients for salads, sandwiches, pasta, and other Continental preparations.

2. Cooking and Food Production

- Prepare Continental dishes such as pasta, grilled meats, steaks, fish, soups, and baked dishes.
- Prepare basic sauces, including béchamel, espagnole, velouté, tomato, and hollandaise, as required.
- Use cooking techniques such as grilling, sautéing, roasting, baking, poaching, and pan-frying.
- Follow standard recipes, portion sizes, and cooking instructions.

3. Kitchen Operations

- Assist the Chef de Partie and Sous Chef in daily kitchen operations.
- Ensure timely preparation of food during breakfast, lunch, and dinner service.
- Maintain smooth coordination with other kitchen team members.
- Follow instructions from senior chefs and ensure efficient food production.

4. Food Quality and Presentation

- Maintain consistency in taste, texture, temperature, and portion size.
- Ensure attractive plating and presentation of Continental dishes.
- Check the quality and freshness of ingredients before use.
- Follow hotel and restaurant standards for food preparation and service.

5. Hygiene and Food Safety





- Maintain cleanliness of the workstation, utensils, and kitchen equipment.
- Follow personal hygiene, sanitation, and food safety procedures.
- Prevent cross-contamination by separating raw and cooked foods.
- Ensure proper food labeling, storage, temperature control, and FIFO stock rotation.

6. Stock and Inventory Management

- Check the availability and freshness of ingredients.
- Monitor stock levels and report shortages to the senior chef.
- Store dairy products, meat, seafood, vegetables, and prepared food correctly.
- Minimize food wastage and maintain proper portion control.

7. Equipment Handling

- Operate ovens, grills, fryers, salamanders, ranges, and other kitchen equipment safely.
- Clean and maintain equipment after use.
- Report damaged or malfunctioning equipment to the supervisor.

8. Teamwork and Professional Conduct

- Support the Chef de Partie in daily food production and kitchen preparation.
- Coordinate with the kitchen brigade during busy service periods.
- Follow kitchen procedures, maintain punctuality, and work efficiently under pressure.
- Assist junior kitchen staff when required.

NEED IMMEDIATE JOINERS.

Pay: ₹21,000.00 - ₹25,000.00 per month

Perks:

- Flexible schedule
- Food provided
- Provident Fund

Work Location: In person

📌 Continental Chef- Commi I (Andheri East)
🏢 Ramee Hospitality
📍 Andheri East