Continental Chef- Commi I

Job Responsibilities

Food Preparation

• Prepare vegetables, meat, poultry, seafood, and other ingredients for Continental dishes.
• Prepare sauces, stocks, soups, marinades, and dressings.
• Complete mise en place before the start of service.
• Prepare ingredients for salads, sandwiches, pasta, and other Continental preparations.

Cooking and Food Production

• Prepare Continental dishes such as pasta, grilled meats, steaks, fish, soups, and baked dishes.
• Prepare basic sauces, including béchamel, espagnole, velouté, tomato, and hollandaise, as required.
• Use cooking techniques such as grilling, sautéing, roasting, baking, poaching, and pan-frying.
• Follow standard recipes, portion sizes, and cooking instructions.

Kitchen Operations

• Assist the Chef de Partie and Sous Chef in daily kitchen operations.
• Ensure timely preparation of food during breakfast, lunch, and dinner service.
• Maintain smooth coordination with other kitchen team members.
• Follow instructions from senior chefs and ensure efficient food production.

Food Quality and Presentation

• Maintain consistency in taste, texture, temperature, and portion size.
• Ensure attractive plating and presentation of Continental dishes.
• Check the quality and freshness of ingredients before use.
• Follow hotel and restaurant standards for food preparation and service.

Hygiene and Food Safety

• Maintain cleanliness of the workstation, utensils, and kitchen equipment.
• Follow personal hygiene, sanitation, and food safety procedures.
• Prevent cross-contamination by separating raw and cooked foods.
• Ensure proper food labeling, storage, temperature control, and FIFO stock rotation.

Stock and Inventory Management

• Check the availability and freshness of ingredients.
• Monitor stock levels and report shortages to the senior chef.
• Store dairy products, meat, seafood, vegetables, and prepared food correctly.
• Minimize food wastage and maintain proper portion control.

Equipment Handling

• Operate ovens, grills, fryers, salamanders, ranges, and other kitchen equipment safely.
• Clean and maintain equipment after use.
• Report damaged or malfunctioning equipment to the supervisor.

Teamwork and Professional Conduct

• Support the Chef de Partie in daily food production and kitchen preparation.
• Coordinate with the kitchen brigade during busy service periods.
• Follow kitchen procedures, maintain punctuality, and work efficiently under pressure.
• Assist junior kitchen staff when required.

NEED IMMEDIATE JOINERS.

Pay

₹21,000.00 - ₹25,000.00 per month

Benefits

• Flexible schedule
• Food provided
• Provident Fund

Work Location

In person