1. Food Preparation: Prepare and cook a wide range of continental dishes according to menu specifications, ensuring high-quality standards in taste and presentation.

2. Menu Creation: Assist in creating or adapting the continental menu based on seasonal ingredients, customer preferences, and the restaurant’s concept.

3. Ingredient Management: Manage the inventory of ingredients, ensuring freshness and proper storage. Work closely with suppliers to procure high-quality ingredients for preparation.

4. Health & Safety Compliance: Adhere to food safety and hygiene standards (e.g., sanitation, proper handling, and storage of food) to maintain a safe kitchen environment.

5. Team Collaboration: Coordinate with kitchen staff, including other chefs, kitchen assistants, and servers, to ensure smooth and efficient food service during busy hours.

6. Quality Control: Monitor the quality of food preparation and presentation, ensuring dishes meet the restaurant's standards and customer expectations.

7. Culinary Skills Development: Continuously update culinary skills and knowledge, experimenting with new techniques, trends, and recipes to keep the menu fresh and innovative.

8. Customer Interaction: Occasionally interact with customers to gather feedback on the food quality, providing an excellent customer dining experience.

NOTE : Capable of cooking Indian and Chinese cuisines

Duty Hours: 6 am to 8 pm.