Continental Chef

About the Role

Continental Head Chef

Key Responsibilities

• Lead and manage the kitchen team, ensuring timely and quality food preparation
• Create, plan, and execute continental cuisine menus (starters, mains, desserts)
• Innovate new dishes, plating styles, seasonal menus, and special cuisine offerings
• Ensure food consistency, taste, portioning, and presentation standards
• Monitor inventory, food costing, wastage control, and kitchen budgeting
• Maintain kitchen hygiene, sanitation, and FSSAI compliance
• Train and mentor junior chefs, cooks, and kitchen staff
• Coordinate with management for kitchen planning, events, and kitchen operations
• Ensure timely service during breakfast, lunch, dinner, banquets, and special events
• Handle vendor management, sourcing high-quality raw materials and ingredients
• Inspect and maintain equipment, ensuring smooth kitchen functioning

Skills & Requirements

• Minimum 510 years of culinary experience with strong expertise in Continental cuisine
• Diploma or certification in Hotel Management / Culinary Arts preferred
• Experience supervising kitchen teams in restaurants, hotels, or resorts
• Strong knowledge of Italian, French, Mediterranean, and European cuisines
• Expertise in plate presentation, sauces, baking, and grilling techniques
• Understanding of food costing, menu pricing, and inventory systems
• Ability to work under pressure and manage high-order volumes
• Strong leadership, communication, and problem-solving skills
• Flexibility to work in shifts, weekends, & peak hours

Personality Traits

• Passionate about food and culinary creativity
• Attention to detail and discipline
• Team-oriented leadership
• High sense of hygiene and professional etiquette

Compensation

• Competitive salary based on experience
• Food and accommodation (optional)
• Performance-based incentives
• Opportunity to create signature menus and contribute to the brand's culinary identity.
• Supportive and dynamic work environment.