Walk-in || Continental Chef

Role & responsibilities

• Prepare and cook Continental dishes as per standard recipes and quality specifications.
• Handle a specific section independently and ensure smooth day-to-day operations.
• Maintain consistency in taste, presentation, portion size, and food quality.
• Ensure proper mise-en-place and timely preparation of food as per production requirements.
• Follow food safety, hygiene, sanitation, and personal hygiene standards at all times.
• Monitor food storage, temperature control, and FIFO practices.
• Coordinate with Sous Chef, other CDPs, Commis Chefs, and production teams for smooth operations.
• Ensure proper handling and minimum wastage of food materials.
• Check the quality and freshness of ingredients before use.
• Maintain cleanliness of kitchen equipment, workstations, and assigned areas.
• Support menu preparation, new dish trials, and product improvement initiatives.
• Guide and train Commis Chefs and junior team members when required.
• Ensure compliance with airline catering standards and company SOPs.
• Maintain production records and report any quality or operational issues to the reporting chef.