Continental Chef

Role Summary:
The Continental Chef will be responsible for planning, preparing, and executing multi-national cuisine menus catering to approximately 500 students daily. The role demands strong expertise in bulk food production, adherence to food safety standards, efficient procurement and usage of ingredients (including pre-mixes), and minimizing food wastage through effective planning and menu engineering.

Key Responsibilities:

• Plan and execute daily meal production for around 500 students, ensuring variety, taste, and nutritional balance.
• Develop and implement multi-national menus including Continental, Mediterranean, and Fusion cuisines.
• Supervise bulk kitchen operations, ensuring quality consistency and timely service.
• Manage procurement and utilization of pre-mixes, marinades, and sauces, maintaining standard recipes and cost control.
• Ensure strict compliance with food safety, hygiene, and HACCP/ISO 22000 standards.
• Monitor and control food wastage through portion control, forecasting, and effective utilization of leftovers.
• Handle kitchen indenting and inventory management, ensuring optimum stock levels.
• Collaborate with the Hygiene officer and menu committee for menu engineering and cost optimization.
• Train and guide kitchen staff on standardized recipes, plating, and portioning.
• Maintain kitchen records, temperature logs, and production sheets for audit and compliance purposes.

Qualifications & Experience:

• Diploma or Degree in Culinary Arts / Hotel Management.
• Minimum 5–7 years of experience in large-scale catering , Hotels or institutional kitchen environments.
• Proven expertise in Continental and international cuisines.
• Hands-on experience in bulk cooking, cost control, and food safety compliance.
• Strong leadership, planning, and communication skills.

Job Type: Contractual / Temporary
Contract length: 12 months

Pay: ₹400,000.00 - ₹500,000.00 per year

Benefits:

• Health insurance
• Paid sick time
• Provident Fund

Work Location: In person