Continental Chef

Job Summary:

The Combi-II Continental Chef is responsible for assisting in the preparation and cooking of continental cuisine, ensuring the highest standards of food quality, presentation, and hygiene.

This role requires a good understanding of various continental cooking techniques and the ability to work effectively as part of a team in a fast-paced kitchen environment.

Key Responsibilities:
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Food Preparation:

• Prepare ingredients for cooking, including washing, peeling, cutting, and seasoning.
• Cook and prepare a variety of continental dishes, ensuring consistency and quality.

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Cooking:

• Follow recipes and presentation standards to prepare highquality dishes.
• Operate kitchen equipment such as ovens, grills, and fryers safely and efficiently.
• Ensure food is cooked to the appropriate temperature and portioned correctly.

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Menu Development:

• Assist in the development of new dishes and menu items.
• Provide input on seasonal and special event menus.

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Quality Control:

• Maintain high standards of food quality and presentation.
• Conduct regular checks on the freshness and quality of ingredients.
• Ensure dishes are served at the correct temperature and presentation.

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Health and Safety:

• Follow all health and safety regulations, including food safety and sanitation standards.
• Maintain a clean and organized work area.
• Assist in the regular cleaning and maintenance of kitchen equipment.

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Team Collaboration:

• Work closely with the Head Chef, Sous Chef, and other kitchen staff.
• Assist in training and mentoring junior kitchen staff.
• Participate in team meetings and contribute to a positive work environment.

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Inventory Management:

• Assist in monitoring inventory levels and notify the Head Chef of any shortages.
• Ensure proper storage of all ingredients and supplies.

Qualifications:
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Education: Diploma or degree in Culinary Arts or related field.
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Experience: Minimum of 2-3 years of experience in a similar role, preferably in a continental kitchen.

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Skills:

• Proficient in continental cooking techniques.
• Strong understanding of food safety and sanitation regulations.
• Excellent knife skills and proficiency with kitchen equipment.
• Ability to multitask and work efficiently under pressure.
• Good communication and teamwork skills.

Personal Attributes:

• Passion for cooking and creativity in food presentation.
• Attention to detail and commitment to high standards.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Positive attitude and willingness to learn and grow in the culinary field.

Reporting:

• Reports to: Head Chef or Sous Chef

Working Conditions:

• Work in a highpressure kitchen environment.
• Stand for extended periods and handle hot and cold items.
• Exposure to sharp objects and hightemperature cooking equipment.

Pay:
From ₹14,000.00 per month

Schedule:

• Day shift
• Rotational shift

Supplemental pay types:

• Yearly bonus

Education:

• Higher Secondary(12th Pass) (preferred)

Experience:

• Chef: 1 year (preferred)

- total work: 1 year (preferred)

Work Location:
In person

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