continental commi 3

Job description
• Provide the highest and most efficient level of hospitalityservice to the hotelguests.
• Works in the designated station as setby Executive Chef and/or Sous Chef.
• Able to organise the assigned work area and efficiently put away orders.
• Able to prepare and sells food within recommended time frames to meet Guest expectations.
• Able to operate kitchen equipment like braisingpan, baking ovens, stoves, grills, microwaves and fryers.
• Able to produce a quality product in a timely and efficient manner for the guests or staff.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipeand to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menuitems by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices, grind and cooks meats and vegetables using a full range of cooking methods.
• Washand peel fresh fruits, vegetables and also able to weigh, measure and mixingredients in correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a lacarte cooking.
• Set-up the station with parstocks of menu items, and prepare the dishes designated for that station.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion

Job Type: Full-time

Pay: From ₹11,000.00 per month

Benefits:
• Food provided

Schedule:
• Rotational shift

Ability to commute/relocate:
• Kolhapur, Maharashtra: Reliably commute or planning to relocate before starting work (Required)

Experience:
• continental food: 2 years (Preferred)