191 Continental Jobs - Page 3

The Executive Chef is responsible for overseeing the overall operations of the kitchen, including menu planning, food preparation, quality control, cost control, and team management. The role ensures the highest quality of food and service standards.

Responsibilities: 1. Food Preparation and Execution: Lead the preparation and cooking of dishes within your designated section. Ensure the consistent application of advanced culinary techniques and maintain high standards. 2. Team Supervision: Supervise and guide Commis chefs and kitchen assistants within your section. Provide training and support to junior staff, fostering skill development. 3. Menu Collaboration: Collaborate with senior chefs to contribute ideas for menu planning and dish development. Execute menu items to established standards, adapting as necessary. 4. Quality Control: Conduct regular quality checks on ingredients and finished dishes. Address any deviations from standards promptly and implement corrective measures. 5. Station Management: Organize and manage your designated kitchen station efficiently. Ensure proper rotation of ingredients, timely preparation, and cleanliness. 6. Collaboration with Chef de Partie and Sous Chef: Work closely with the Chef de Partie and Sous Chef to coordinate kitchen activities. Communicate effectively regarding menu changes, special requests, and kitchen requirements. 7. Adherence to Health and Safety Standards: Enforce and adhere to health and safety regulations and food handling practices. Participate in regular training sessions to maintain a safe and hygienic kitchen environment. 8. Continuous Learning: Stay updated on culinary trends, techniques, and industry best practices. Actively seek opportunities for professional development.

We are looking for a Sous Chef (Multi-Cuisine Specialist) for a premium family in Mumbai. The ideal candidate must have a strong hotel/hospitality background and expertise in Indian, Continental, Sushi, and Diet cuisine.

Responsibilities: 1. Food Preparation and Execution: Lead the preparation of complex dishes, ensuring precision and adherence to established recipes. Execute advanced cooking techniques and demonstrate creativity in dish presentation. 2. Station Management: Supervise and organize the designated kitchen station, ensuring efficiency and cleanliness. Monitor inventory levels, order supplies, and maintain proper storage procedures. 3. Team Leadership: Provide guidance and supervision to Commis 2, Commis 3, and other junior staff. Foster a positive and collaborative work environment within the kitchen team. 4. Menu Development: Collaborate with senior chefs in developing and refining menu items. Suggest creative enhancements to dishes and contribute to seasonal menu changes. 5. Quality Control: Conduct rigorous quality checks to maintain consistency and excellence in taste and presentation. Address any deviations from standards promptly and effectively. 6. Training and Mentoring: Mentor junior staff, providing training on advanced culinary techniques. Share knowledge and best practices to enhance the overall skill set of the kitchen team. 7. Collaboration with Sous Chef and Head Chef: Collaborate with the Sous Chef and Head Chef to ensure smooth kitchen operations. Communicate effectively on issues related to menu planning, kitchen procedures, and staffing. 8. Adherence to Health and Safety Standards: Ensure compliance with health and safety regulations, including proper food handling and sanitation practices. Participate in regular health and safety training sessions.

Responsibilities: 1. Food Preparation and Execution: Lead the preparation of complex dishes, ensuring precision and adherence to established recipes. Execute advanced cooking techniques and demonstrate creativity in dish presentation. 2. Station Management: Supervise and organize the designated kitchen station, ensuring efficiency and cleanliness. Monitor inventory levels, order supplies, and maintain proper storage procedures. 3. Team Leadership: Provide guidance and supervision to Commis 2, Commis 3, and other junior staff. Foster a positive and collaborative work environment within the kitchen team. 4. Menu Development: Collaborate with senior chefs in developing and refining menu items. Suggest creative enhancements to dishes and contribute to seasonal menu changes. 5. Quality Control: Conduct rigorous quality checks to maintain consistency and excellence in taste and presentation. Address any deviations from standards promptly and effectively. 6. Training and Mentoring: Mentor junior staff, providing training on advanced culinary techniques. Share knowledge and best practices to enhance the overall skill set of the kitchen team. 7. Collaboration with Sous Chef and Head Chef: Collaborate with the Sous Chef and Head Chef to ensure smooth kitchen operations. Communicate effectively on issues related to menu planning, kitchen procedures, and staffing. 8. Adherence to Health and Safety Standards: Ensure compliance with health and safety regulations, including proper food handling and sanitation practices. Participate in regular health and safety training sessions.

Key Responsibilities: 1. Food Preparation: Prepare, cook, and plate dishes in your designated section according to the restaurant's recipes and quality standards. Ensure that all ingredients are portioned correctly and prepared in a timely manner. Maintain a high standard of food presentation and taste. 2. Station Management: Organize and manage your section in the kitchen efficiently. Keep your station clean and well-maintained, following all safety and hygiene protocols. Monitor and manage inventory for your section, including ingredient ordering and stock rotation. 3. Team Collaboration: Collaborate with the Head Chef, Sous Chef, and other kitchen staff to coordinate meal preparation and service. Communicate effectively with colleagues to ensure a smooth and efficient kitchen operation. Assist other team members as needed during busy periods or with prep work. 4. Quality Control: Strictly adhere to food safety and sanitation guidelines. Ensure that all dishes leaving your station meet the restaurant's standards for taste, quality, and presentation. Continuously strive for improvement in the quality of dishes and work with the Head Chef to develop new menu items. 5. Training and Development: Train and mentor junior cooks and commis chefs in your section. Share your culinary knowledge and skills with less experienced staff members. Lead by example in terms of culinary excellence and professionalism. Qualifications and Skills: Proven experience as a Chef de Partie or similar role in a professional kitchen. Culinary diploma or equivalent training is preferred. Extensive knowledge of culinary techniques, cooking methods, and kitchen equipment. Strong understanding of food safety and sanitation practices. Excellent time management and organizational skills. Ability to work in a high-pressure, fast-paced environment. Team player with strong communication and leadership skills. Attention to detail and a passion for culinary excellence.

Key Responsibilities: 1. Food Preparation: Prepare, cook, and plate dishes in your designated section according to the restaurant's recipes and quality standards. Ensure that all ingredients are portioned correctly and prepared in a timely manner. Maintain a high standard of food presentation and taste. 2. Station Management: Organize and manage your section in the kitchen efficiently. Keep your station clean and well-maintained, following all safety and hygiene protocols. Monitor and manage inventory for your section, including ingredient ordering and stock rotation. 3. Team Collaboration: Collaborate with the Head Chef, Sous Chef, and other kitchen staff to coordinate meal preparation and service. Communicate effectively with colleagues to ensure a smooth and efficient kitchen operation. Assist other team members as needed during busy periods or with prep work. 4. Quality Control: Strictly adhere to food safety and sanitation guidelines. Ensure that all dishes leaving your station meet the restaurant's standards for taste, quality, and presentation. Continuously strive for improvement in the quality of dishes and work with the Head Chef to develop new menu items. 5. Training and Development: Train and mentor junior cooks and commis chefs in your section. Share your culinary knowledge and skills with less experienced staff members. Lead by example in terms of culinary excellence and professionalism. Qualifications and Skills: Proven experience as a Chef de Partie or similar role in a professional kitchen. Culinary diploma or equivalent training is preferred. Extensive knowledge of culinary techniques, cooking methods, and kitchen equipment. Strong understanding of food safety and sanitation practices. Excellent time management and organizational skills. Ability to work in a high-pressure, fast-paced environment. Team player with strong communication and leadership skills. Attention to detail and a passion for culinary excellence.

Role Description This is a full-time on-site role for a Continental Chef De Partie(CDP) at Delifrance India located in New Delhi. As a CDP- Continental, the job involves preparing and cooking Continental dishes, preparing sandwich fillings, maintaining kitchen inventory, and upholding sanitary standards. Qualifications Proven experience working as a Continental Chef De Partie (CDP) or relevant role. Good experience with Continental/Western/Italian cuisines. Thorough understanding of various cooking methods, ingredients, equipment and procedures. Familiarity with industry regulations and health and safety practices. Excellent knowledge of continental dishes with experience in preparing and cooking. Strong attention to detail, organizational and leadership skills. Ability to work in a fast-paced environment, handle multiple tasks, and work well under pressure. Effective communication skills and good team player ability.

North Indian & Continental

Greet and seat guests promptly Take accurate food and beverage orders Provide menu recommendations Ensure table setup, cleanliness, and readiness Handle guest requests and resolve any problem Maintain compliance with health and safety standards Required Candidate profile Prior experience in CAFE is plus Positive attitude and ability to work in a fast-paced environment. Flexibility to work shifts, weekends, and holidays Whatsapp CV to Ekta on 90584 89556

Supervise team Greet and seat guests promptly Handle escalations Provide menu recommendations Ensure table setup, cleanliness, and readiness Handle guest requests and resolve any problem Maintain compliance with health and safety standards Required Candidate profile Prior experience in food/ beverage service is preferred Positive attitude & ability to work in a fast-paced environment Flexibility to work shifts, weekends Whatsapp CV to Ekta on 90584 89556

Kitchen Operations Management Team Leadership - Supervises and supports CDPs / Commie etc. Menu & Planning Inventory & Cost Control Quality Control Trains kitchen staff Handle Vendor Co-ordination Acts as the Head Chef in their absence Required Candidate profile 5 days working, rotational OFF (Gurgaon) Prior exp as sous chef- (bakery/ conti ) Excellent leadership & team mgmt Flexibility work timing If interested call SAPNA on 92896 85409

Prepares & cooks dishes in their assigned section- Breads / Desert / Croissant etc Maintains food quality& presentation standards Manages junior staff (like Commis) within their section handling prep, baking, and maintain consistency and precision Required Candidate profile 5 days working, rotational OFF (Gurgaon) Prior exp in bakery/ conti (Breads / Desert / Croissant etc) Excellent leadership & team mgmt Flexibility work timing If interested call SAPNA on 92896 85409

Continental Cook Salary USD 400 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 - Sowmiya # 7845228682 / Swetha # 7305457998 ( Feel free to call us for any clarification )

Responsibilities: Manage kitchen operations Ensure food safety & quality standards Collaborate with team on menu planning & cost control Train & mentor staff members Oversee inventory management Annual bonus

SUMMARY Job Title: Breakfast Cook Location: New Zealand Employment Type: Full-Time Our client, a prestigious resort in New Zealand, is currently in search of a skilled and dependable Breakfast Cook to become part of their team. The role primarily revolves around overseeing the preparation and delivery of breakfast items, ensuring top-notch food quality and providing exceptional guest satisfaction. Key Duties: Execute the preparation and cooking of breakfast items according to standard recipes and guest specifications. Arrange and manage the kitchen for breakfast service. Uphold food quality, presentation, and portion control standards. Guarantee food safety and cleanliness throughout the service. Aid in kitchen clean-up and preparation for the following day. Requirements: Previous experience as a Breakfast Cook (experience in hotel/resort settings is preferred). Profound understanding of breakfast culinary techniques and food safety. Availability to work early mornings, weekends, and holidays. Additional Information: Exceptional communication skills are essential. Prior experience in European, Middle Eastern, and Singaporean resorts/hotels is advantageous. Requirements Requirements: Excellent communication skills Experience in hotel/resort settings preferred Ability to work early mornings, weekends, and holidays

SUMMARY Position : Breakfast Cook Location : New Zealand Employment Type : Full-Time Our client, a top resort in New Zealand, is currently in search of an experienced and dependable Breakfast Cook to become part of their team. The role primarily involves overseeing the preparation and delivery of breakfast items, ensuring the provision of high-quality food and exceptional guest experiences. Key Responsibilities : Preparation and cooking of breakfast items according to standard recipes and guest preferences. Organization and setup of the kitchen for breakfast service. Upholding food quality, presentation, and portion standards. Ensuring food safety and cleanliness throughout the service. Assisting with kitchen clean-up and preparation for the following day. Qualifications : Prior experience as a Breakfast Cook (experience in hotel/resort settings is preferred). Profound knowledge of breakfast culinary techniques and food safety. Availability to work early mornings, weekends, and holidays. Employer Questions : How many years of experience do you have as a Breakfast Chef? Additional Information : Excellent communication skills are essential. Previous experience in European, Middle Eastern, and Singaporean resorts/hotels is advantageous. Requirements Requirements: : Proven experience as a Breakfast Cook Strong understanding of breakfast culinary techniques and food safety Availability to work early mornings, weekends, and holidays

Role & responsibilities To ensure proper miss-in-place on time To cook traditional Food including Breakfast items Should be versatile and capable of cooking with electric range, should be a quick learner and be innovative Should handle and maintain kitchen equipments Should follow recipes and be able to indent as per the requirements Assist the Chef-de-partie in the day to day responsibilities Be able to handle outdoor operations Should be willing to Multi Skill Should be able to converse in English to meet and interact with guests in the absence of the Chef Understand the norms of hygiene and cleanliness Control costs Follow the safety norms while handling equipment. Follow the date codes as per HACCP norms.

SUMMARY Hiring: Seafood Cook Oman We are looking for a skilled seafood cook to join our team. Key Responsibilities: Handle and prepare all types of fish and seafood dishes Cook seafood using oven, charcoal, and grill Create fresh, modern, and innovative seafood meals Serve and interact with customers Manage payments and handle cashier duties Requirements Experience with various types of fish and seafood Ability to prepare, store, and cook seafood dishes Skilled in grilling, baking, and charcoal cooking Creative in making new seafood recipes Good communication and customer service skills Basic knowledge of handling accounts and cash

Vacancy for Jr Sous/ Sr CDP Chef-Hot Kitchen Continental - Bangalore - 50K plus CTC. Job Location Ashok Nagar. Min 5 years exp in Good continental restaurant or hotel is must. Please apply/ call on 9930060601 for details. Hotel Mgmt graduation reqd.

We are looking for Corporate Chef who has speciality of Chinese or Continental. Should have experience of running multiple chain of Restaurant.

Key Responsibilities: Assist in the preparation and cooking of food items in accordance with recipe standards and instructions. Perform basic cutting, chopping, for various kitchen sections. Maintain cleanliness and hygiene in all food preparation areas. Support senior kitchen staff in daily kitchen operations. Properly store ingredients and raw materials to avoid spoilage and contamination. Ensure all kitchen tools and equipment are cleaned and stored correctly. Follow food safety and sanitation guidelines as per hotel and local standards. Assist in receiving and checking quality of ingredients and supplies.

Exciting Job Opportunity: Service Associate Commies in Langval Mall, Thanjavur. Work time: 9.30am to 6pm or 06pm to 2am (9.30am to 6pm only for Female) (Male Shift 9.30am to 6pm or 06pm to 2am) Details: Title: Service Associate Gross Salary: 20000, and 18000 Take Home Interview on Monday (02-07-2025) Morning 11am Interested? Feel free to reach out to Purushothaman to 7373130693 for more info or to discuss further. Looking forward for your call.

Talented chef w/Hotel Mgmt Degree? Solitaire Consultancy Services seeks a Live-in Chef for an HNI residence in Juhu, Mumbai! Craft unique culinary experiences. Salary: 50K-60K/month. WhatsApp resume to 9930578883

Bachelor / Master in Hotel Management with 5 to 10 years of experience as Hotel Chef / Multi Cuisine Chef. Prepare high-quality dishes according to recipes & presentation standards. Manage kitchen operations, ensuring efficient food preparation. Required Candidate profile Continental Food, Indian Tandoor, Chinese, Non Veg. Company will provide Air Tickets + Visa + Accommodation + Food etc. Ready to work for minimum 2 Years Job Location is only for DRC Congo - Africa Perks and benefits Negotiable - Depending Upon Candidate & Experience