Continental cook

• Menu Planning and Development:Creating and developing menus for Continental cuisine, including seasonal dishes and specials.
• Food Preparation and Cooking:Preparing and cooking dishes according to recipes, ensuring consistent taste, flavor, and presentation.
• Quality Control:Maintaining high standards of food quality, hygiene, and safety, including adherence to recipes and portion sizes.
• Kitchen Management:Overseeing kitchen operations, managing inventory, and ensuring a clean and organized workspace.
• Team Leadership and Mentorship:Training and mentoring junior chefs, fostering a positive work environment, and collaborating with other kitchen staff.
• Ingredient Management:Managing and controlling inventory, ensuring the availability of fresh and quality ingredients.
• Cost Control and Waste Reduction:Monitoring food consumption and waste, implementing cost-effective measures, and maintaining profit margins.
• Customer Interaction:Addressing customer preferences, handling special requests, and ensuring a positive dining experience.

Essential Skills:

• Culinary Expertise:Proficiency in preparing and cooking a wide range of Continental dishes, including sauces, stocks, and marinades.
• Menu Development:Ability to create and develop menus based on seasonal ingredients and customer preferences.
• Kitchen Management:Strong organizational and time management skills, with the ability to manage kitchen operations and staff.
• Communication and Teamwork:Effective communication skills to collaborate with other kitchen staff and ensure smooth service flow.
• Problem-Solving and Decision-Making:Ability to address kitchen challenges, handle food preparation issues, and make critical decisions

Job Types: Full-time, Permanent

Pay: ₹10,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Schedule:

• Rotational shift
• Weekend availability

Supplemental Pay:

• Performance bonus

Work Location: In person