197 Continental Cuisine Jobs - Page 6

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

Sodexo Food Solutions India Pvt. Ltd.ces is looking for Demi Chef-De-Partie - Indian to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development.

Company Name: "Baker By Chance" Role & responsibilities 1. Baking and Production: - Assist in the preparation and baking of a variety of bakery products including bread, cakes, pastries, and cookies. - Ensure products meet quality and taste standards. - Monitor and maintain the proper storage and handling of ingredients and finished goods. 2. Team Supervision: - Lead and supervise bakery staff, ensuring that tasks are completed efficiently and to the highest standards. - Train junior staff on bakery techniques, proper handling of equipment, and safety practices. 3. Quality Control: - Perform regular quality checks on products, ensuring consistency in taste, appearance, and texture. - Ensure compliance with food safety regulations, cleanliness, and hygiene standards. 4. Menu Planning and Recipe Development: - Assist the Head Baker in creating new recipes and seasonal offerings. - Suggest ideas for menu updates based on customer preferences or market trends. 5. Inventory and Stock Management: - Monitor stock levels of raw ingredients and assist in ordering supplies as needed. - Ensure proper rotation of ingredients and minimize waste. 6. Customer Service and Collaboration: - Communicate with front-of-house staff to ensure smooth service and timely delivery of baked goods. - Handle customer feedback and assist in resolving issues related to bakery products. 7. Administrative Support: - Help maintain production schedules and ensure all baked goods are ready for service at specified times. - Assist in maintaining records related to inventory, waste, and product quality. 8. Equipment Maintenance: - Ensure all baking equipment is maintained, cleaned, and operating correctly. - Report any maintenance issues to the appropriate personnel. Preferred candidate profile Proven experience as a baker or pastry chef, with a minimum of 5-8 years in a similar role. - Culinary degree or formal baking training is preferred. - Strong leadership and organizational skills. - Deep knowledge of baking techniques, ingredients, and food safety. - Ability to work under pressure and handle multiple tasks in a fast-paced environment. - Creative, with an eye for detail and presentation. - Strong communication skills and ability to work as part of a team. Perks and benefits Fixed CTC + Annual Bonus

FoodSutra is seeking a skilled and dynamic Campus Food Services Manager to lead our campus operations in Andhra Pradesh. With multiple canteens catering to a footfall of 3000, we are looking for an experienced professional who can manage the diverse food services efficiently. Role and Responsibilities: Oversee the food services operations within the campus, managing multiple canteens (8 to 9). Maintain a strong client relationship through exceptional service and understanding of their needs. Ensure smooth operations, timely service, and quality standards are met consistently. Qualifications and Experience: Minimum of 2 to 3 years of proven experience in a similar role. Strong background in client management and relationship building. Educational background in Hotel Management or any degree. 6 to 7 years of experience in the Food Service Industry. Age Limit : Bellow 40 years Package: Compensation will be competitive and in line with market standards, commensurate with experience and skills.

Job Title: Continental Chef Commi 1/2/3 Location: The Machan Resort, Lonavala Department: Kitchen Reports To: Sous Chef / Executive Chef Employment Type: Full-time About Us: The Machan is an eco-luxury resort nestled in the pristine forests of Lonavala, offering unique treehouse accommodations and a commitment to sustainability. We are looking for passionate culinary professionals to join our dynamic kitchen team. Key Responsibilities: Assist in the preparation, cooking, and presentation of high-quality continental dishes. Follow standard recipes and portion control procedures to ensure consistent quality. Maintain cleanliness and hygiene in the kitchen as per FSSAI standards. Ensure proper storage and handling of all ingredients and kitchen equipment. Support senior chefs in daily kitchen operations and mise-en-place. Learn and adapt to new menu items and cooking techniques. Follow all safety and sanitation policies when handling food and beverages. Requirements: Experience: Commi 1: 2-3 years of experience in continental cuisine. Commi 2: 1-2 years of experience. Commi 3: 6 months to 1 year of experience or relevant culinary training. Education: Diploma or Certificate in Hotel Management or Culinary Arts preferred. Knowledge of food safety standards and HACCP procedures. Ability to work in a fast-paced environment and in a team. Flexibility to work in shifts, weekends, and holidays. What We Offer: Accommodation and meals A positive and growth-oriented work environment Opportunity to work in a sustainable and eco-conscious hospitality brand To Apply: Send your CV and relevant documents to careers@themachan.com

Accountable for overall success of the daily kitchen operations Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility Supervises all kitchen areas to ensure a consistent, high quality product is produced Responsible for guiding and developing staff including direct reports Must ensure sanitation and food standards are achieved Areas of responsibility comprise overseeing all food preparation areas. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales • Study each recipe and gather all necessary ingredients • Cook food in a timely manner • Delegate tasks to kitchen staff • Inform wait staff about daily specials • Ensure appealing plate presentation • Supervise Cooks and assist as needed • Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy) • Monitor food stock and place orders • Check freshness of food and discard out-of-date items • Experiment with recipes and suggest new ingredients • Ensure compliance with all health and safety regulations within the kitchen area

Greetings!! We're currently seeking skilled and passionate Executive Chefs (Different Cuisines like - South Indian, North Indian, Thai, Chinese, Continental) who specializes in main courses and snacks to join our culinary team. https://www.championsgroup.com/ Company : Champion Info Metrics Pvt Ltd (24+ Years Old) https://food.fit/ https://champ.fit/ Location : HSR Layout , Bangalore (Near Silk board) Day Shift Key Responsibilities: Prepare and present a variety of high-quality main courses and snacks for Breakfast, lunch and dinner service. Ensure consistency in portion sizes, taste, and presentation suited. Maintain hygiene and cleanliness in the kitchen at all times. Ensure timely preparation of meals as required. Handle inventory management, stock control, and kitchen supplies. Minimize food waste and optimize raw material usage. Follow food safety, FSSAI guidelines, and cloud kitchen SOPs. Requirements: Minimum 3 years of experience as a chef in a restaurant, catering service, or cloud kitchen. Experience working in a delivery-focused kitchen is a plus. Ability to work under time pressure and manage bulk orders efficiently. Knowledge of kitchen equipment, hygiene standards, and safety protocols. Reliable, punctual, and flexible with working hours. Preferred Qualifications: Diploma/Certificate in Culinary Arts or Hotel Management. Experience with kitchen apps or POS systems used in cloud kitchens. Ability to manage kitchen assistants/helpers and ensure smooth operations.

Role & responsibilities Preferred candidate profile Job Summary: We are hiring a passionate and results-driven Executive Chef to lead our kitchen operations. The role requires strong culinary leadership, creativity, and solid F&B cost control expertise. The ideal candidate should be capable of maintaining the highest standards in food quality, hygiene, and team management. Key Responsibilities: Lead and inspire the kitchen team to deliver top-notch culinary experiences. Design innovative, seasonal menus with attention to flavor, presentation, and cost. Maintain consistency in food quality, portioning, and taste. Oversee F&B cost control , including inventory management, food costing, yield analysis, and waste reduction. Ensure proper stock rotation and ordering while working with vendors and accounts. Enforce hygiene, cleanliness, and food safety regulations as per standards. Conduct kitchen audits and implement SOPs. Collaborate with F&B and Operations teams for events, promotions, and guest feedback. F&B Control Focus: Create and monitor kitchen budgets and food cost percentages. Implement recipe costing, portion control, and consumption tracking. Analyze food cost reports and take action to optimize profitability. Reduce pilferage and wastage through strong control systems. Key Requirements: 8+ years of experience in a high-volume kitchen; at least 2 years as Executive Chef. Expertise in [Specify Cuisine: e.g., Indian, Continental, Fusion, etc.]. Proven experience in F&B control systems and inventory tracking . Culinary degree/diploma preferred. Strong leadership, communication, and English language skills. How to Apply: Please connect with Mr. Manas at: +91 82495 21613 Send your updated resume to: talents@talenttales.in

We are looking for passionate and hardworking Commis 1 / 2 / 3 to join our kitchen team. The ideal candidates will assist in food preparation, maintain hygiene standards, and support senior chefs in delivering high-quality dishes. Food allowance Provident fund Employee state insurance Annual bonus

Continental Cook Salary USD 450 to 600 Food and accommodation provided by the company menu card and working video must for selection Immediately joining Interested visit our office with original passport Swagatham Resource Management India Pvt Ltd No: 14 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Time: 9am to 5pm [ All working days ] Contact HR - Sabitha # 7418027300 ( Feel free to call us for any clarification )

Condition of Work Flexible working hours in kitchens in diverse locations that may also include work in alternative outlets. There may be some exposure to smoky environments and harsh variations in weather conditions. Some heavy lifting may be required when on duty. Purpose/Scope Cook any food on a daily basis according to business requirements and to the Brand and Company standards. Main Duties Organize together with the Sous Chef the shift on his/her section with regards to mise-en-place production and its service. Together with his/her Sous Chef to write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef / Sous Chef in order to achieve the high stock rotation desired in the section. Maintain good employee relations and motivate colleagues Work to the specifications received by the Sous Chef regarding portion size, quantity and quality as laid down in the recipe step-by-step Responsible for completing the daily checklist regarding mise-en-place and food storage. Attend daily and monthly meetings and other meetings as requested Report any problems regarding failure of machinery and small equipment to the Sous Chef and to follow up and ensure the necessary work has been carried out. Check the main information board regarding changes or reorganization. Keep the section clean and tidy. Accidents and sickness to be written in log book and reported to the Head Chef / Sous Chef. Have a complete understanding of and adhere to the Clubs policy relating to fire, hygiene and safety. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. If you are an experienced Continental DCDP/COMMIS-I looking for a new challenge and are ready to bring your culinary expertise to a prestigious club, apply now to join our team. Interested candidates can share their updated CV on- 7506711905 or careers@mcasak.com

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Western Chef- SPass / NTS Salary S$1500 to S$2500 Food and Accommodation is provided Must have very good cook experience Need Working videos Any diploma or degree better Interested visit our office with original passport and refer your know persons also Interview address : Swagatham Resource Management India Pvt Ltd No: 14 , First floor, Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Interview date : 9am to 5pm [ All working days ] Contact HR Sabitha # 7418027300 [ Call time 9 am to 6pm Monday to Saturday]

Job Title: Multi-Cuisine Chef (Head Chef) Location: Delhi NCR Job Type: Full-Time Job, Provide Accommodation with salary Job Summary: We are seeking an experienced and innovative Multi-Cuisine Chef to lead the preparation and presentation of diverse culinary dishes across multiple cuisines such as Indian, Chinese, Continental, Italian, and others. The ideal candidate will have a passion for global flavors, a flair for creativity, and a commitment to quality, hygiene, and customer satisfaction. Key Responsibilities: Plan and execute menus that include Indian, Chinese, Continental, Italian, and other international cuisines. Prepare and present high-quality dishes with attention to taste, appearance, and portion control. Ensure food preparation and storage are done in accordance with health and safety standards. Monitor kitchen inventory and manage food costs by minimizing waste. Collaborate with kitchen staff and train junior chefs in multi-cuisine cooking techniques. Innovate new dishes and update the menu regularly to reflect seasonal offerings and customer preferences. Maintain cleanliness and organization of the kitchen at all times. Ensure timely food preparation during peak service hours. Work closely with suppliers to procure the best quality ingredients. Requirements: Proven experience (5+ years preferred) as a Chef with a strong portfolio in multi-cuisine cooking. Culinary degree or relevant certification preferred. Knowledge of kitchen equipment, food safety protocols, and industry best practices. Ability to multitask in a fast-paced environment. Strong leadership and team management skills. Excellent communication and organizational skills. Flexibility to work evenings, weekends, and holidays as needed. Preferred Skills: Expertise in at least 34 major international cuisines. Experience in menu engineering and cost control. Creativity in plating and food styling. Passion for culinary innovation and customer satisfaction.

Responsibilities: Manage kitchen operations & staff Ensure food safety & quality standards met Oversee menu planning, production & costing Collaborate with catering team on events Develop Indian cuisine & curries

Continental Chef , Palwal Haryana. Chef to Prepare Pizzas, Pasta, Burger, Sandwich, Waffles, Shakes & Mocktails. * Manage kitchen operations Food allowance House rent allowance

Commis 1 Reports to: CDP No. of Positions: 1 to 2 Responsibilities: Assist in preparation of dishes in the assigned kitchen section. Execute prep tasks like chopping, marination, and pre-cooking under guidance. Maintain cleanliness of workstations. Follow all kitchen SOPs and hygiene protocols Requirements: 12 years of kitchen experience. Good understanding of basic cooking techniques. Quick learner and adaptable to kitchen pressures. Commis 2 Reports to: CDP No. of Positions: 2 Responsibilities: Support Commis 1 and CDP in food prep and plating. Handle simple kitchen operations independently. Ensure ingredient stock is maintained and prepped. Follow kitchen safety and hygiene standards. Requirements: 6 months to 1 year of experience preferred. Basic knowledge of kitchen equipment and techniques. Commis 3 Reports to: CDP No. of Positions: 3 Responsibilities: Carry out basic prep work: cutting, washing, labeling, storage. Assist higher-level commis and CDPs. Clean and organize kitchen tools and surfaces. Adhere to hygiene and waste disposal norms. Requirements: Entry-level role with no prior experience required. Enthusiastic, punctual, and team-oriented.

We are looking to hire a hard-working and efficient Commis 1 chef for Indian, Chinese, Continental and Tandoor department respectively to prepare meal ingredients for the CDP and assist with various kitchen duties.

Jubilant Foodworks Limited is looking for MIT Kitchen Executive to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development. Maintain detailed logs and records.

Jubilant Foodworks Limited is looking for MIT Kitchen Executive to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development. Maintain detailed logs and records.

Jubilant Foodworks Limited is looking for Kitchen Executive to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development. Maintain detailed logs and records.