Continental chef:- Menu Planning: Creating menus that feature a variety of Continental dishes, considering seasonality, availability of ingredients, and customer preferences.
Food Preparation
: Overseeing the preparation and cooking of Continental cuisine, including appetizers, entrees, side dishes, and desserts. This involves understanding and executing complex cooking techniques such as sauting, roasting, braising, and baking.Ingredient Selection
: Ensuring the quality and freshness of ingredients used in all dishes, including meats, seafood, produce, and specialty items.Recipe Development: Developing and refining recipes to maintain consistency and enhance flavor profiles. This may involve experimenting with ingredients, portion sizes, and cooking methods.
- Kitchen Management: Managing kitchen staff, including training new hires, delegating tasks, and overseeing day-to-day operations to ensure efficiency and quality standards are met.
Inventory Management
: Monitoring inventory levels of food and supplies, ordering necessary items, and minimizing waste to control costs.Food Safety and Sanitation
: Ensuring compliance with health and safety regulations, including proper food handling, storage, and sanitation practices to prevent foodborne illnesses and maintain a clean kitchen environment.Customer Interaction: Collaborating with front-of-house staff to accommodate special requests, address customer feedback, and ensure a positive dining experience.
- Creativity and Innovation: Staying up-to-date with culinary trends and techniques to continually innovate and elevate the restaurant's menu offerings.
Adaptability
: Being flexible and adaptable to changes in menu, staffing, and kitchen operations, while maintaining high standards of quality and consistency.
Job Type: Full-time
Pay: 20,- 00 - 30,000.00 per month
Schedule: - Day shift
Morning shift
Education:
- Higher Secondary(12th Pass) (Preferred)
Experience:
- Chef: 3 years (Preferred)
Work Location: In person
