- Mise en Place & Prep Work
- Prepare and portion ingredients according to standardized recipes and chef specifications (chopping, dicing, peeling vegetables, and portioning meats or fish).
- Set up and break down the Continental kitchen station before and after service periods.
- Accurately measure, weigh, and mix ingredients for sauces, dressings, and side dishes.
- Cooking & Execution
- Execute fundamental Continental cooking techniques—such as sautéing, braising, grilling, and basic sauce making—under the guidance of senior chefs.
- Monitor cooking times, appliance temperatures, and food doneness to maintain consistency.
- Assist in plating and garnishing continental dishes according to established presentation standards.
- Hygiene, Safety & Cleanliness
- Maintain a clean, sanitized,



and organized workstation throughout the shift.
- Adhere strictly to food safety, hygiene, and HACCP (Hazard Analysis Critical Control Point) protocols.
- Check and record equipment and food temperatures regularly.
- Inventory & Stock Management
- Rotate stock using the FIFO (First-In, First-Out) method and label/date all stored items.
- Monitor inventory levels and notify the station chef or purchasing manager of low or depleted supplies.

Pay: ₹16,000.00 - ₹20,000.00 per month

Advantages:

- Food provided
- Provident Fund

Work Location: In person

📌 continental chef (commie1) (Kolkata)
🏢 Ruhitel Hotel
📍 Kolkata