Continental Chef

Job Overview

Role Type

Full-Time / Mid-Level

Reports To

Sous Chef / Executive Chef

Department

Continental Section (Western / European Kitchen)

Key Responsibilities

Station Management: Run a designated station (e.g., mains, pasta/risotto, grill, salads) and ensure food quality matches restaurant standards.

Cooking & Plating: Prepare and cook classic and modern Continental dishes including steaks, roasts, pastas, sauces, stews, and continental breakfasts.

Team Supervision

Guide and train junior kitchen staff, including Commis chefs, ensuring they follow recipes and hygiene rules.

Stock & Prep Control

Monitor stock levels for the Continental section, minimize wastage, and place timely ingredient orders.

Food Safety

Maintain strict kitchen sanitation, handle equipment properly, and follow safety protocols.

Requirements & Qualifications

Education

Diploma or Degree in Culinary Arts or Hotel Management.

Experience

2 to 4 years of experience working in a Continental kitchen or multi-cuisine restaurant.

Technical Skills

Mastery of Western cooking techniques (searing, roasting, braising, poaching) and mother sauces.

Soft Skills

Strong communication, time-management, and ability to handle pressure during peak hours.

Share your CV on 9265197944

Pay

Up to ₹30,000.00 per month

Benefits

Food provided

Work Location

In person