126 Continental Jobs - Page 3

Pizza, burger, sandwich, waffles, thickshakes,Coffee Responsibilities: Manage inventory & costs Collaborate with team on menu planning Ensure food safety standards Prepare continental dishes from scratch Maintain high quality ingredients

Dynamic, Bright, Creative and talented with experience managing and working

SUMMARY Job Title: Experienced Chef Key Responsibilities: Executing the preparation and cooking of dishes across various stations following standard recipes. Working closely with the Head Chef and team to ensure efficient kitchen operations. Overseeing food quality, presentation, and portion standards. Upholding food hygiene, safety, and cleanliness standards during service. Providing guidance and training to junior kitchen staff and contributing to stock control. Qualifications: Proven experience as a Chef in a professional kitchen. Thorough understanding of food preparation, safety standards, and expertise in Mediterranean cuisine. Strong communication and teamwork abilities. Employer Questions: Have you completed the verification of your documents and assessed your visa eligibility? How many years of experience do you have as a Chef? Additional Information: Support for accommodation is available for the suitable candidate. Preference for experience in high-energy venues or woodfired cooking. Requirements Requirements: Document verification and visa eligibility assessment Years of experience as a Chef

Standardizing recipes Forecasting the volume of sales and scheduling the production process Assigning the right job to the right person to achieve the desired results Controlling food, labor, and overhead costs Verifying stocks and preventing wastage

Ensure all preparations & presentations are done as per SOPS Mise-en-place & keep the section stacked as per forecast Ensure minimum kitchen wastage Production of sauces and other food items Ensure all statutory regulations are adhered to

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 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Interview date : 9am to 5pm [ All working days ] Contact HR Sabitha # 7338768300 / Sowmiya 7845228682 / Swetha # 7305457998 [ Call time 9 am to 6pm Monday to Saturday]

We're hiring an experienced Bar Manager for our newly opened Restaurant cum Bar in Noida Sec 128 ! Premium bar with 200+ covers Continental cuisine Must have excellent cocktail knowledge send us your resume! Krishna.J Krishna.j@talentcorner.in

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.

Responsibilities: Ensure food quality & safety standards met Collaborate with team on menu planning & cost control Oversee kitchen operations during shifts Train & mentor junior chefs Manage inventory & order supplies

Responsibilities: Maintain clean kitchen environment Collaborate with team on menu planning & inventory management Prepare pizzas using Italian techniques & ingredients Ensure quality control of all dishes served Pizza should be prepared on food truck

Preparation and preparation of complete meals or individual dishes and dishes. Prepare and cook special meals for patients as directed by a nutritionist or chef. Scheduling and monitoring kitchen helpers. Monitor kitchen operations.

Responsible for leading and supporting a multicultural team of the kitchen staff. Preparation of Basic Food Basic knowledge of food. Must be able to read, understand and follow the recipe. They can work in any part of the kitchen.

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

A Commis Chef, or junior culinary employee, assists in preparing food, maintaining kitchen standards, and supporting senior chefs in a restaurant kitchen. .

We are looking for commis chef for Kitchen department for Pyramid cafe lounge and bar

Basic knowledge of kitchen equipment and cooking techniques Basic knowledge of food safety and hygiene standards Ability to work efficiently in a fast-paced environment Full-time position with varying shifts

Assist in Menu Planning Food Preparation & Cooking Staff Supervision & Training Inventory Control Customer Service: Health & Safety Compliance Kitchen Management Ensure the smooth operation of the kitchen

CDP/DCDP/Commie & Outlet Incharge, Restaurant Captain & Steward Job Title: Commis Chef - Multi-Cuisine Location: Hyderabad Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Position: Chef de Partie (CDP) - Multi Cuisine Department: Kitchen Job Summary: As a Chef de Partie (CDP) in our multi-cuisine kitchen, you will be responsible for overseeing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the highest culinary standards. You will collaborate with the kitchen team to maintain a smooth and efficient operation, contributing to the overall success of the restaurant. Key Responsibilities: Culinary Expertise: Demonstrate a high level of culinary skills and proficiency in preparing dishes from multiple cuisines. Ensure the quality and consistency of food items by following standard recipes and presentation guidelines. Section Management: Oversee a specific section of the kitchen (e.g., appetizers, mains, desserts) and manage all aspects of food preparation within that section. Coordinate with other chefs and kitchen staff to ensure a seamless flow of operations. Food Safety and Hygiene: Adhere to strict food safety and hygiene standards, ensuring a clean and organized workspace. Monitor and maintain proper storage and handling of food items to prevent contamination. Menu Development: Contribute to menu planning and development, suggesting creative and innovative dishes that align with current culinary trends and customer preferences. Quality Control: Conduct regular quality checks on ingredients and finished dishes to maintain the highest standards of taste, texture, and appearance. Address any inconsistencies promptly and take corrective actions. Training and Development: Train and mentor junior kitchen staff, providing guidance on culinary techniques, safety protocols, and kitchen procedures. Foster a positive and collaborative working environment within the kitchen team. Ordering and Inventory: Assist in monitoring and managing kitchen inventory, including the ordering of supplies and ingredients as needed. Minimize waste through careful portion control and effective stock rotation. Collaboration: Work closely with the Head Chef, Sous Chef, and other kitchen staff to maintain effective communication and coordination in a fast-paced kitchen environment. Customer Interaction: Collaborate with front-of-house staff to address customer preferences, dietary restrictions, and special requests. Requirements: Proven experience as a Chef de Partie in a multi-cuisine setting. Culinary degree or relevant certification. In-depth knowledge of various cuisines and cooking techniques. Strong organizational and leadership skills. Ability to work well under pressure in a high-volume kitchen. Excellent communication and interpersonal skills. Knowledge of food safety and sanitation regulations. Interested candidates share your updated resume - hrd8.pawf@gmail.com

To ensure overall smooth operations of entire kitchen(s) functioning. To prepare strategic action plan to meet the organization vision and mission. Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. Support Cluster F&B with Menu Pricing and Innovation. Implementation of innovative menu and new promotional strategies to maximize revenue. Track food costs while managing vendors to provide standard cost-efficient products. Estimate food consumption and requisition of food purchase. Standardize production recipes to ensure consistent quality. Implement and maintain culinary excellence standards. Train and manage kitchen personnel and supervise all culinary activities as per SOP. Should have specialization in any cuisine and have considerable knowledge about world cuisine and latest culinary trends. Ensures a timely check on F&B equipment and purchases. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Well versed with Food Safety and Standards Authority of India (FSSAI) norms and Hazard Analysis and Critical Control Points (HACCP) . Interacts with customers to obtain feedback on product quality and service levels. Responds to and handles customer problems and complaints. Responsible for recruitment of Commis as per operational/business needs.

Prepare an adequate level of mise-en-place based on business levels Prepare and cook complete meals or individual dishes and foods Prepare and cook special meals for clients as instructed by Chef Plan menus, determine size of food portions, food cost

Prepare and cook high-quality Continental dishes using fresh ingredients. Ensure all meals are served on time and meet our standards of taste and presentation. Maintain a clean kitchen environment. Adhere to all food safety regulations .

Roles and Responsibilities Prepare a variety of dishes including Indian cuisine, salads, and snacks for the company founder. Manage kitchen operations to ensure efficient food preparation and presentation. Maintain high standards of hygiene and cleanliness in the kitchen area. Desired Candidate Profile 5-10 years of experience in cooking with expertise in Indian cuisine, salads, and snacks. Strong knowledge of various cooking techniques and ingredients used in different cuisines. Ability to work well under pressure. Excellent communication skills for effective collaboration with colleagues.

SUMMARY Job Title: Experienced Chef Key Responsibilities: Executing the preparation and cooking of dishes across various stations according to standard recipes. Coordinating with the Head Chef and team to ensure efficient kitchen operations. Overseeing food quality, presentation, and portion standards. Upholding food hygiene, safety, and cleanliness standards during service. Providing guidance and training to junior kitchen staff and contributing to stock control. Qualifications: Proven experience as a Chef in a professional kitchen. Thorough understanding of food preparation, safety standards, and expertise in Mediterranean cuisine. Exceptional communication and teamwork abilities. Employer Questions: Have you completed the verification of your documents and assessed your visa eligibility? How many years of experience do you have as a Chef? Additional Information: Support for accommodation is available for the suitable candidate. Preference for experience in high-energy venues or woodfired cooking. Requirements Requirements: Document verification and visa eligibility assessment Years of experience as a Chef

SUMMARY Job Title: Experienced Chef Key Responsibilities: Executing the preparation and cooking of dishes across various stations according to standard recipes. Working closely with the Head Chef and team to ensure seamless kitchen operations. Overseeing food quality, presentation, and portion standards. Upholding food hygiene, safety, and cleanliness standards during service. Providing guidance and training to junior kitchen staff and aiding in stock control. Qualifications: Prior experience as a Chef in a professional kitchen. Thorough understanding of food preparation, safety standards, and expertise in Mediterranean cuisine. Exceptional communication and teamwork abilities. Employer Questions: Have you completed the verification of your documents and assessed your visa eligibility? How many years of experience do you possess as a Chef? Additional Information: Support for accommodation is available for the suitable candidate. Preference for experience in high-energy venues or woodfired cooking. Requirements Requirements: Document verification and visa eligibility assessment Years of experience as a Chef

•Assist in the preparation of food items, following standard recipes and guidelines. •Support in managing kitchen operations, including ingredient preparation, portioning, and presentation. •Maintain the cleanliness and organization of workstations Perks and benefits Overtime Paid Leaves