Continental Chef : Restaurant

Job Summary

We are seeking a skilled and detail-oriented Continental Commis 1 Chef to join our culinary team. In this senior commis role, you will be responsible for preparing high-quality Continental, Western, and European dishes (ranging from pastas, steaks, and grills to soups, salads, and sauces). You will work closely with the Chef de Partie, overseeing basic food preparation, maintaining station hygiene, and assisting in training junior commis chefs to ensure consistent quality and timely meal execution during peak service hours.

Key Responsibilities1. Food Preparation & Culinary Execution

Continental Cuisine Mastery: Prepare, cook, and present authentic Continental dishes including pastas, risottos, grilled meats, seafood, continental soups (e.g., chowders, bisques, broths), salads, and cold appetizers.

Mise en Place: Execute daily station setup (mise en place), including chopping, slicing, marinating proteins, trimming meats, and preparing basic Continental mother sauces (e.g., Béchamel, Velouté, Espagnole, Tomato, Hollandaise) and pan sauces.

Station Operations: Independently run assigned stations (Grill, Saute, Cold/Garde Manger, or Prep) during shift hours under the guidance of the CDP.

Plating & Quality Control: Ensure correct plating, garnishing, portion sizing, and temperature for all outgoing food orders according to standardized recipe guidelines.

Kitchen Operations & Food Safety

Hygiene & Sanitation: Maintain clean, organized, and sanitary work counters, cutting boards, and cooking stations, strictly following FSSAI, HACCP, and food safety standards.

Inventory & Food Storage: Inspect raw ingredients for freshness upon arrival, practice strict FIFO (First-In, First-Out) stock rotation, and ensure correct labeling, dating, and temperature-controlled storage.

Waste Management: Minimize food waste through accurate prep measurements, proper portion control, and efficient utilization of trim/leftover ingredients.

Leadership & Collaboration

Guide, support, and assist Commis 2, Commis 3, and kitchen trainees in daily tasks.

Coordinate smoothly with front-of-house service staff and other kitchen sections to ensure timely ticket fulfillment during rush hours.

Key Requirements & QualificationsMandatory Criteria

Education

Diploma or Bachelor’s degree in Hospitality Management, Culinary Arts, or equivalent hotel management certification.

Experience: 2–4 years of hands-on experience in Continental/Western cuisine within a high-volume restaurant, hotel, or catering operation (prior experience as Commis 2 or Commis 1 is preferred).

Technical & Culinary Skills

Strong knife skills, slicing techniques, and understanding of Western cooking methods (poaching, braising, searing, grilling, roasting, and sautéing).

In-depth knowledge of Continental spices, herbs (basil, rosemary, thyme, oregano, parsley), sauces, cheeses, and dressings.

Familiarity with commercial Western kitchen equipment (salamanders, griddles, convection ovens, sous-vide, deep fryers).

Soft Skills

High stamina, physical agility, and capability to work in a high-stress, fast-paced kitchen environment.

Strong teamwork, punctual habits, and willingness to learn and adapt.

Flexibility to work rotational shifts, split shifts, weekends, and peak holiday periods.

Pay

₹20,000.00 - ₹28,000.00 per month

Benefits

Food provided

Provident Fund

Work Location

In person