Chef

**Chef (Continental & Chinese Cuisine)**

The Chef (Continental & Chinese Cuisine) is responsible for preparing, cooking, and presenting high-quality dishes in the continental and Chinese culinary styles. They must ensure that food is prepared according to recipes, maintain cleanliness and hygiene standards, and collaborate with kitchen staff to ensure smooth operation in the kitchen. The chef must have extensive knowledge of both continental and Chinese cooking techniques and ingredients.

**Key Responsibilities**:
**1. Food Preparation & Cooking**:
Prepare, cook, and present high-quality continental and Chinese dishes in a professional manner.

Follow all recipes and plating guidelines to maintain consistency in the taste and appearance of dishes.

Ensure the efficient use of kitchen equipment and maintain high standards of cleanliness.

Experiment with new dishes and techniques to keep the menu fresh and innovative while maintaining authenticity.

**2. Menu Planning**:
Assist in planning the menu for continental and Chinese dishes, considering seasonal ingredients and customer preferences.

Provide input for menu changes or updates and ensure the menu items are prepared and presented to the highest standard.

**3.Kitchen Operations**:
Supervise kitchen staff in preparation, cooking, and cleaning duties.

Maintain an organized, clean, and efficient kitchen environment.

Ensure the proper handling and storage of ingredients to meet food safety standards.

Monitor inventory levels and ensure stock is maintained, fresh, and properly stored.

**4. Quality Control**:
Ensure that food meets quality standards in terms of taste, appearance, and presentation.

Taste and adjust seasoning and ingredients as necessary to achieve optimal flavor profiles.

Address any issues with food preparation or quality, ensuring customer satisfaction.

**5.Health and Safety Compliance**:
Ensure compliance with health and safety regulations, including cleanliness, hygiene, and food safety standards.

Maintain a safe and hazard-free kitchen environment, following food safety guidelines and protocols.

**6. Collaboration and Communication**:
Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.

Communicate effectively with the front-of-house team to ensure efficient service delivery.

Coordinate with management regarding any special customer requests, dietary restrictions, or menu adjustments.

**7. Staff Training and Development**:
Train junior chefs and kitchen staff on proper cooking techniques, cleanliness, and safety standards.

Provide guidance and mentorship to help develop the skills of the kitchen team.

**8. Customer Feedback**:
Respond to customer feedback regarding food quality and taste, making necessary adjustments to ensure satisfaction.

Take proactive measures to meet customer preferences and dietary restrictions (e.g., vegetarian, gluten-free, spicy adjustments).

**Qualifications**:
Culinary degree or relevant certification from a recognized culinary school.

Proven experience as a chef, with expertise in both continental and Chinese cuisines.

Knowledge of food safety and hygiene regulations.

Strong understanding of Chinese cooking techniques, ingredients and continental culinary traditions.

Ability to work in a fast-paced environment, under pressure, and during peak hours.

**Skills**:
Expertise in continental (European) and Chinese culinary techniques.

Excellent knife skills, food preparation, and cooking skills.

Strong attention to detail and presentation.

Creativity in dish design and menu planning.

Ability to work independently or as part of a team.

Good time management and organizational skills.

**Physical Requirements**:
Ability to stand for extended periods.

Ability to lift and carry heavy items, including kitchen equipment, ingredients, and supplies.

Good physical stamina to manage the demands of a busy kitchen.

**Working Conditions**:
The role requires working in a fast-paced kitchen environment, often with long hours, including evenings, weekends, and holidays.

The chef must be able to work under pressure and in a team-oriented atmosphere.

Pay: ₹20,000.00 per month

Schedule:

- Day shift
- Evening shift

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- Chef: 1 year (preferred)
- total work: 1 year (preferred)

Work Location: In person