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 Com Kolkata (India)
🏢 Ruhitel Hotel
📍 India