Continental Chef

**Job Title**:**Continental Chef (Central kitchen - Pure vegetarian, Jain & Vegan cuisine)**:

- Internship / Apprenticeship
- Commi 3 / 2 / 1
- DCDP
- CDP
- Sous Chef

**Job Brief**:

- We are seeking a skilled and innovative continental chef to oversee the preparation and production of high quality pure vegetarian, jain and vegan dishes for our central kitchen.
- The chef will be responsible for menu development, standardising recipes, maintaining hygiene standards, and ensuring timely production for multiple outlets while adhering while adhering strictly to dietary guidelines and culinary authenticity.
- Creativity in continental vegetarian, jain & vegan fusion cuisine.

**Job Type**:

- Full time (Annual contract)

**Type of Company**: Hospitality Industry
- Central Kitchen (Pure Vegetarian, Jain, Vegan)

**Type of Cuisine**:

- Continental cuisine, including Salads, sandwiches, Rolls, Wraps, Pizza, etc.
- In house spreadings, dressings, dips, chutnis, ketchups, etc.
- Beverages, smoothies, soups, ditoxer’s, etc.
- Cuisine with no white - no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen.
- Without colour, or added chemicals.
- Gluten-free, jain and vegan options.

**Work mode**:

- On site - as per new outlet locations

**Work Location**:

- Pawne, MIDC, Navi Mumbai
- **Note**:
**Interview Location**:

- Pawne, MIDC, Navi Mumbai

**Shift Timings**:

- 07.00 AM to 07.00 PM
- 07.00 PM to 07.00 AM

**Working**:

- 5 days working
- 2 days Holiday
- Rotating shifts

**Experience**:

- Proven experience (3+ years) as continental chef, preferably in a health focused or allergen friendly environment or central kitchens (vegetarian, jain and vegan experience preferred).
- In depth knowledge of gluten free, sugar free, and organic cooking techniques.
- Experience in managing production at a central kitchen is highly desirable.
- Excellent understanding of food safety, allergens, and dietary regulations.
- Strong leadership, communication, and time management skills.
- Experience in menu planning for cafes, retail, or meal delivery services.
- Ability to innovate with plant based, keto, or paleo friendly recipes is a plus.
- Comfortable working with industrial cooking equipment and production software.
- **Note**:
**Salary slab**:

- Maximum - Up to Rs.900,000/- Per annum (CTC)
- **Note**:

- Competitive salary based on experience.
- Food and accommodation will be provided (as per requirement).

**Benefits**:

- Health and wellness benefits.
- Opportunities for professional growth and recipe development.
- A collaborative team passionate about clean and healthy eating.

**Education qualification**:

- Culinary degree or diploma, or related certificate
- Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO).
- BHM - Bachelor of Hotel Management (not compulsory, but will be an added advantage)

A continental Chef plays a vital role in making special occasions memorable with personalised and uniquely designed cuisines. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the brands success. As a custom continental chef, your primary responsibility is to design, create, and produce customised cuisines that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured cuisines. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the team and assistants.

**Duties & Responsibilities**:
**Culinary operations**:

- Plan, prepare, and oversee production of continental vegetarian, jain friendly, and vegan cuisine in a central kitchen setup.
- Innovate and adapt classic continental recipes to meet pure vegetarian and vegan dietary requirements (no eggs, gelatin, or animal derived ingredients).
- Develop jain compliant recipes, ensuring exclusion of root vegetables, onions, garlic, and other restricted items.
- Ensure taste, presentation, and quality consistency across all dishes supplied to multiple outlets.

**Menu development & Standardisation**:

- Create and update seasonal menus, incorporating plant based alternatives and nutritional balance.
- Standardise recipes with precise portion control, costings, and production process for scale.
- Introduce healthy cooking methods (grilling, baking, steaming) aligned with wellness trends.

**Production & Inventory Management**:

- Coordinate with procurement for sourcing organic, fresh and sustainable ingredients.
- Monitor inventory levels and minimise wastage through efficient planning.
- Oversee day to day production in high volume central kitchen environment.
- Supervise bulk production, portioning, packaging, and dispatch of dishes to outlets.
- Ensure consistency and quality control during production.
- Monitor production schedules and