Continental cook

• Mise en Place: Gather, wash, peel, chop, and portion ingredients before service for à la carte or buffet menus.
• Food Production: Prepare and cook Continental items such as soups, appetizers, sauces, pastas, grills, and basic entrees.
• Station Maintenance: Operate standard kitchen equipment (ovens, grills, sauté pans) and maintain strict hygiene, cleanliness, and food safety standards.
• Inventory Control: Monitor stock levels and properly store or discard food items following food safety guidelines.

Requirements and Qualifications

• Experience: Generally requires 1 to 3 years of hands-on experience working in a professional hotel, resort, or restaurant kitchen.
• Education: A diploma, degree, or certification in culinary arts or hotel management is frequently preferred.
• Skills: Solid foundational knowledge of Western cooking techniques (sautéing, roasting, grilling), recipe adherence, and portion control.

Pay

From ₹20,000.00 per month

Benefits

• Food provided
• Provident Fund

Work Location

In person