Continental Chef

Department: Kitchen / Food Production

\*Reports To:* Executive Chef / Sous Chef

Job Summary

The Continental Chef is responsible for preparing and presenting a wide range of Continental dishes with consistency and excellence. The role involves menu planning, food preparation, maintaining kitchen hygiene standards, and ensuring high-quality culinary output in line with the restaurant's standards. The chef should have strong knowledge of European and Western cuisines, including sauces, meats, pastas, grills, and baked dishes.

Key Responsibilities

• Prepare, cook, and present Continental dishes (Italian, French, Mediterranean, etc.) according to standardized recipes and restaurant quality standards.
• Plan and develop new dishes, ensuring creativity and consistency in presentation and flavor.
• Ensure all ingredients are fresh, properly stored, and available in required quantities.
• Supervise and guide junior kitchen staff in daily operations and ensure adherence to recipes and portion control.
• Maintain cleanliness and hygiene standards in all kitchen areas as per HACCP or equivalent guidelines.
• Monitor and control food costs by reducing wastage and ensuring efficient use of resources.
• Ensure proper maintenance and handling of all kitchen equipment and tools.
• Collaborate with the Sous Chef and Executive Chef for menu planning, stock ordering, and special event preparations.
• Maintain accurate records of food inventory, wastage, and daily production.
• Ensure that all dishes leaving the kitchen are of the highest quality, visually appealing, and served at the correct temperature.
• Stay updated with modern cooking trends, plating styles, and culinary techniques.

Qualifications & Skills

• Diploma or degree in Culinary Arts or Hotel Management.
• 3–6 years of experience in Continental cuisine in a reputed restaurant or hotel.
• Strong knowledge of Western and European cooking styles, sauces, and plating.
• Excellent knife skills and familiarity with kitchen tools and equipment.
• Ability to manage time efficiently and work under pressure.
• Strong leadership and team coordination abilities.
• Attention to detail and a passion for culinary excellence.
• Knowledge of food safety, hygiene, and sanitation regulations.

Work Conditions

• Fast-paced kitchen environment with exposure to heat and noise.
• Shift-based schedule including weekends and holidays.
• Working in coordination with kitchen staff.

Job Types: Full-time, Permanent

Pay: ₹20, ₹35,000.00 per month

Benefits:

• Food provided

Work Location: In person