Continental Chef

Hirex Services; Koramangala; On-site; INR 250,000 - 450,000; Full time

Job summary

Hirex Services in India is seeking a kitchen professional to support food preparation, mise en place, cooking, and plating under the direction of senior chefs. The role emphasizes strict adherence to food safety guidelines and proper stock management.

The candidate will work with the head chef to ensure dishes are plated to exact specifications and stations are ready before service hours, while maintaining hygiene and inventory controls.

Qualifications

• Ability to wash, peel, chop and portion ingredients for continental recipes.
• Ability to prepare workstations ahead of service hours with sauces, meats and vegetables ready for senior chefs.
• Ability to execute basic cooking tasks such as parboiling, grilling, or reducing sauces and plate dishes as per head chef’s specifications.
• Knowledge of FSSAI and HACCP guidelines including labeling, storage and rotation of items.
• Assist with receiving deliveries, quality checks and reporting stock shortages to the Chef de Partie.

Responsibilities

• Wash, peel, chop, and portion ingredients for continental recipes.
• Prepare workstations before service hours so that all required sauces, meats, and vegetables are ready for the senior chefs.
• Execute basic cooking taskssuch as parboiling, grilling, or reducing sauces-and plate dishes exactly to the head chef's specifications.
• Adhere strictly to FSSAI and HACCP food safety guidelines. This includes proper labeling, storing, and rotating of food items.
• Help receive food deliveries, check for quality, and report any stock shortages to the Chef de Partie.

Skills

Food Preparation

Mise en Place

Cooking & Plating

Hygiene & Sanitation

Inventory & Stock

Job description

Key Responsibilities :

• Food Preparation: Wash, peel, chop, and portion ingredients for continental recipes.


• Mise en Place: Prepare workstations before service hours so that all required sauces, meats, and vegetables are ready for the senior chefs.


• Cooking & Plating: Execute basic cooking taskssuch as parboiling, grilling, or reducing sauces-and plate dishes exactly to the head chef's specifications.


• Hygiene & Sanitation: Adhere strictly to FSSAI and HACCP food safety guidelines. This includes proper labeling, storing, and rotating of food items.


• Inventory & Stock: Help receive food deliveries, check for quality, and report any stock shortages to the Chef de Partie.