Continental Chef

CDP -1

PIZZERIA - 1

COMMIE 1 - 2

COMMIE 2 - 2

Key responsibilities

• Dish preparation and cooking: Prepare, cook, and present continental dishes according to recipes and quality standards. This includes monitoring food presentation and consistency.
• Station management: Oversee a specific station, ensuring all equipment is functioning properly and the area is clean and organized.
• Hygiene and safety: Maintain a high level of cleanliness in the kitchen and comply with all health and safety regulations.
• Staff supervision: Mentor and train junior staff, such as Commis chefs, to ensure they receive appropriate guidance.
• Inventory and stock control: Monitor stock levels, ensure proper storage conditions, and help with ordering to prevent shortages.
• Menu collaboration: Assist in menu planning and the development of new dishes and specials.

Qualifications and skills

• Experience: Previous experience as a Chef de Partie or Demi Chef de Partie is often required.
• Education: A culinary degree or a Bachelor's degree in Hotel Management can be an advantage.
• Culinary knowledge: A strong understanding of continental cuisine and cooking techniques is essential.
• Soft skills: Strong leadership, teamwork, organizational, and communication skills are necessary for managing the station and staff.
• Physical stamina: Ability to work in a fast-paced environment and perform physical tasks, such as standing for extended periods and lifting objects.

Job Types: Full-time, Permanent

Pay: ₹15, ₹25,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid time off

Work Location: In person