Continental Chef

Prepare and cook Continental dishes as per standard recipes.

Complete daily mise en place before service.

Maintain food quality, taste, consistency, and presentation.

Follow recipe specifications and portion control standards.

Ensure proper storage of food items using FIFO/FEFO.

Maintain cleanliness and hygiene of the kitchen and workstations.

Follow FSSAI, HACCP, and company food safety standards.

Operate kitchen equipment safely and efficiently.

Monitor stock levels and inform seniors about shortages.

Minimize food wastage and control kitchen costs.

Assist in receiving, checking, and storing raw materials.

Ensure timely preparation and dispatch of orders during service.

Work closely with the kitchen team to ensure smooth operations.

Train and guide junior team members (Commis II/Commis I as applicable).

Maintain kitchen SOPs and company standards.

Support the Sous Chef and Head Chef in daily kitchen operations.

Maintain discipline, punctuality, and a positive work environment.

Contribute ideas for new dishes and menu improvements (DCDP/CDP).

Ensure guest satisfaction through consistent food quality and service.

Perform any additional duties assigned by the Head Chef or Management.