Continental Chef

Role Description

This is a Contract Based, outsourced role for a Continental Chef, located in Patancheru, Telanagana, India. 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.