Job description
Responsibilities:
Menu Development: Create and innovate Continental cuisine menus, including appetizers, main courses, and desserts.
Food Preparation: Prepare and cook high-quality dishes following recipes and presentation standards.
Quality Control: Ensure consistency in food quality and presentation, adhering to health and safety regulations.
Inventory Management: Manage kitchen inventory, order supplies, and ensure proper storage of ingredients.
Training: Train and mentor junior kitchen staff and ensure they follow proper cooking techniques and kitchen protocols.
Cost Management: Monitor food costs and optimize kitchen operations to minimize waste.
Collaboration: Work closely with the Head Chef and kitchen team to maintain smooth kitchen operations.
Cleanliness: Maintain a clean and organized kitchen workspace, ensuring all equipment is properly maintained.
- Experience2 - 7 Years
- No. of Openings6
- EducationB.A, B.C.A, B.B.A, B.Com, B.Ed, Bachelor of Hotel Management, B.Sc, B.Tech, Any Bachelor Degree, Any Master Degree
- RoleContinental Chef
- Industry TypeHotel / Restaurant / Hospitality
- Gender[ Male / Female ]
- Job CountryIndia
- Job TypeWork from Office