Continental Chef

Key Responsibilities.

A. Culinary Operations & Production

• Preparation & Cooking: Expertly prepare and cook a range of Continental (Western/European) dishes, including pasta, salads, steaks, sauces, and grilled items.
• Station Management: Take full ownership of the assigned station, ensuring smooth operations and the timely completion of all mise-en-place before service begins.
• Quality Control: Guarantee the consistency, quality, presentation, and accurate portion control of all dishes leaving the section.

B. Team Leadership & Supervision

• Staff Oversight: Supervise and provide on-the-job training to junior kitchen staff, such as Commis Chefs, to ensure efficient workflow and adherence to standards.
• Performance: Foster a positive, productive, and focused environment, maintaining composure and efficiency while working under pressure during peak service hours.

C. Kitchen Management & Compliance

• Inventory & Cost Control: Manage the section's inventory, diligently rotate stock (FIFO), and implement measures to minimize wastage. Assist in meeting food cost targets.
• Hygiene & Safety: Strictly adhere to all kitchen hygiene and safety standards (e.g., HACCP principles).
• Menu Development: Contribute actively to menu evolution by suggesting new or innovative Continental items.

III. Skills, Qualifications, & Experience

A. Essential Skills

• Deep knowledge and practical experience in Continental/Western cooking techniques.
• Strong leadership, communication, and team-management capabilities.
• Exceptional ability to work efficiently and remain composed under pressure.
• Thorough understanding of professional food safety and sanitation protocols.

B. Qualifications

• A Diploma or Degree in Culinary Arts or Hotel Management is often required.

C. Experience Profile

• Previous experience operating a station within a professional Continental kitchen environment is mandatory.
• CDP Level: Typically requires 3–5 years of progressive culinary experience.
• Senior CDP: May require 6–8 years of overall experience, demonstrating greater autonomy and team leadership.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹38,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person