Job Description

This job description outlines the responsibilities, qualifications, and requirements for the position of

Continental Chef

.

Position Summary

The Continental Chef is responsible for overseeing all aspects of the continental cuisine section, ensuring the highest standards of food quality, preparation, presentation, and hygiene. This role involves menu development, staff supervision, and maintaining efficient kitchen operations related to classic and modern European and North American dishes.

Key Responsibilities

Food Preparation & Execution:

Prepare and cook a wide range of continental dishes, including various sauces, soups, meats, poultry, seafood, pasta, and vegetables, following established recipes and quality standards. Ensure all dishes are consistently prepared and presented according to the Head Chef's specifications. Oversee the mise en place for the continental section.

Menu & Recipe Management:

Assist the Head Chef in developing and updating continental menu items, incorporating seasonal ingredients and culinary trends. Standardize recipes and portion control to ensure consistency and manage food costs effectively.

Kitchen Operations & Supervision:

Manage and train junior kitchen staff (Commis Chefs, Cooks) assigned to the continental section. Monitor the quality and quantity of food inventory for the continental section; manage storage and stock rotation to minimize waste. Ensure the kitchen equipment is maintained and operated safely.

Hygiene & Safety:

Adhere strictly to all health, safety, and sanitation standards (HACCP principles, local regulations). Maintain a clean and organized work station and kitchen area at all times.

Collaboration:

Communicate effectively with the Front of House team regarding special orders, allergies, and menu changes. Work collaboratively with other station chefs (e.g., Pastry, Indian, Asian) as needed.
Qualifications & Requirements

Experience:

A minimum of

[X] years

of progressive experience in professional kitchens, with a significant portion dedicated to continental cuisine. Previous experience in a high-volume restaurant, hotel, or fine-dining establishment is preferred.

Education/Certification:

Culinary degree or equivalent professional qualification from a recognized institution. Valid Food Handler/Safety certification (e.g., ServSafe or local equivalent).

Skills & Knowledge:

In-depth knowledge of classic and modern continental cooking techniques and ingredients.

Proficiency in operating standard commercial kitchen equipment. Strong leadership, communication, and organizational skills. Ability to work under pressure in a fast-paced environment. Creativity in presentation and a strong attention to detail.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹22,000.00 per month

Benefits:

Food provided Leave encashment Provident Fund
Work Location: In person