126 Continental Jobs - Page 4

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 9 hours duty/6days working. Free Food, Accommodation ,Transport, Medical. 2 years employment visa. Flight ticket provided.

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]

Hiring: Mexican & Continental Chef Location: Hyderabad Job Type: Full-time Salary: Competitive (Based on experience) Perks: Food & lodging provided by the company Weekly Off included About the Role: We are looking for a skilled and experienced Mexican & Continental Chef to join our team! If you have expertise in crafting delicious Mexican and Continental cuisine , a passion for flavors, and the ability to create authentic yet innovative dishes, we want you! Responsibilities: Prepare a variety of Mexican dishes (tacos, burritos, enchiladas, quesadillas, etc.) Craft Continental cuisine (steaks, pastas, grilled dishes, salads, etc.) Develop new recipes and enhance existing ones Ensure high-quality presentation and taste consistency Maintain cleanliness and adhere to hygiene standards Manage inventory, kitchen staff, and coordinate with suppliers Requirements: Proven experience as a Mexican & Continental Chef (Minimum [5] years) Strong knowledge of traditional and modern cooking techniques Ability to work in a fast-paced kitchen environment Creativity in menu planning and presentation Familiarity with food safety and hygiene regulations Why Join Us? Food & lodging provided by the company Weekly off for work-life balance Opportunity to showcase your culinary creativity Competitive salary and career growth opportunities Apply Now! Send your resume and portfolio (if available) to crumbledcheesedsnr@gmail.com Join us and bring your culinary magic to life! Role & responsibilities Preferred candidate profile Perks and benefits Food & lodging provided by the company Weekly off for work-life balance

Continental Chef Salary S$1300 Accommodation Allowance S$400 Minimum 5+years' experience Menu card and working videos must 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 # 7338768300 / Sowmiya # 7845228682 / Swetha # 7305457998 ( Feel free to call us for any clarification )

Preparation,cooking and presenting Continental dishes.Assist with stock ordering and monitoring procedures.Maintain high standards of food hygiene at all times. Participate fully in all meetings, training and forums. whatsapp CV at 9836248781

Assist in preparing and cooking breakfast items Ensuring cleanliness and maintaining food safety standards Continually develops culinary knowledge to produce high-quality meals Assesses inventory & requests resupply when necessary

Stone Hedge Group of Hotels & Resort Leh, Ladakh owned five units of luxury hotels and lean luxury hotels at Ladakh. We are looking for CDP/ DCDP/ Commi 1/2/3 for all cuisines.

Responsibilities : Prepares pizza and pasta ingredients Monitors and orders supplies and inventory Monitors the temperature of ovens Packages pizzas accordingly Maintains a clean work station Develop new pasta dishes and suggest menu improvements Food allowance Annual bonus

About the Role This is a predominantly home setting. Arni Creative is a small team of family and we work from home. This cook position is for a home setting and the ideal candidate can cook healthy vegetarian South Indian, continental, Chinese, Italian meals and can serve to members of the family. We strongly prefer vegetarian cooks for this position. This preference is because we encourage our cook to prepare and enjoy their own lunch in our home as well. Since this is intended as a long-term arrangement, we believe this will create a more comfortable working environment where the cook can prepare meals without compromising their dietary preferences. Please do not apply if you are looking for a restaurant chef role. Also mention in your application that you understand this is a home setting. We will prefer applicants who mention that they understand this. Roles and Responsibilities Ensure compliance with health and safety regulations in the kitchen area. Appropriate dress code including Apron and head cap mandatory. Assist in helper activities as needed to support the team. Maintain high standards of food quality and presentation. Prepare a variety of dishes including continental, Indian cuisine, and vegetarian options. Serving and delivering food to residents and guests in home during work hours. Work hours from 8am-6pm. Cooking usually involves preparing meals, serving cut fruits, juices, milk shakes, preparing/boiling food for next day. Managing groceries and fetching them from store. Plan and prepare weekly meal menus based on family preferences and dietary requirements. Prepare meals according to specific calorie and nutritional requirements provided by family members. Understand and implement diet plans, adjusting recipes to meet caloric and nutritional goals. Measure and portion food accurately to align with dietary specifications. Set up workstations with all needed ingredients and cooking equipment. Maintain cleanliness and organization in the kitchen area. Store leftover food properly according to food safety standards. Monitor kitchen inventory and notify when supplies are running low. Accommodate special dietary needs or preferences of family members. Experiment with new recipes and cuisines to provide variety in meals. Ensure proper food handling, sanitation, and following food storage procedures. Prepare ingredients by washing, measuring, weighing, and mixing as required by recipes. Maintain kitchen equipment in clean and functional condition. Qualifications and Skills Previous cooking experience, preferably in a home setting. Strong knowledge of nutrition, calorie counting, and portion control. Ability to prepare meals according to specific dietary guidelines and caloric requirements. Understanding of different dietary needs (low-carb, high-protein, etc.) and how to prepare tasty meals within these parameters. Expertise in vegetarian cooking across multiple cuisines (South Indian, continental, Chinese, Italian). Knowledge of nutrition and special dietary needs. Strong organizational and time management skills. Excellent understanding of various cooking methods, ingredients, and procedures. Knowledge of food safety and sanitation regulations. Ability to follow recipes and make adjustments based on preferences. Good communication skills to understand family preferences. Flexibility to adapt to changing meal requirements. Attention to detail and creativity in meal preparation. Additional Information This position is specifically for a home office environment, not a commercial restaurant setting. The ideal candidate will be comfortable working in a family setting while maintaining professional standards in food preparation and service. The cook is encouraged to prepare their own lunch during working hours, making this an ideal position for someone following a vegetarian diet themselves.

HAVE EXPERIENCE NORTH INDIAN, SOUTH INDIAN, CONTINENTAL, BAKERY, TANDOOR

Roles & Responsibilities: Apply advanced culinary science principles and sensory analysis techniques. Innovate with new ingredients and culinary trends, particularly in PAN Asian cuisine. Plan and develop diverse, creative menus across outlets including Woods, Red Ice, Room Service, and banquets. Manage kitchen operations, including food production, quality control, cost management, and equipment maintenance. Ensure compliance with food safety, hygiene standards, and resort policies. Monitor inventory, maintain stock levels, and oversee procurement for high-quality ingredients. Develop and implement departmental budgets, focusing on cost efficiency and waste minimization. Handle guest feedback, ensuring top-tier service and product satisfaction. Support succession planning within the culinary team and provide coaching and development opportunities. Ensure consistent presentation, portion control, and adherence to recipe standards. Collaborate with the Food and Beverage Manager on annual marketing and promotional plans. Foster a positive work environment through motivation, recognition, and regular team meetings. Prerequisites: Strong leadership and team management skills with the ability to influence and inspire. Excellent administrative, communication, and organizational abilities. Innovative approach with a passion for culinary creativity. Proficient in food and beverage operations, including budget management and cost control. Hands-on, proactive management style with strong problem-solving skills. Proficiency in computer applications related to kitchen and inventory management. Strong coaching and training capabilities, fostering team 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

SUMMARY Job Opening: 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 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 contributing to stock control. Qualifications: Prior 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: Accommodation support 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: 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

In the Commis chef role, you will assist the chef de parties with tasks related to meal preparation, maintenance, safety and sanitation. Success in this role will be determined by your ability to support the kitchens efficiency and safety without compromising the quality of the meals produced. Commis Chef Job Responsibilities and Duties Monitors kitchen equipment and reports issues to superiors Continually develops culinary knowledge to produce high-quality meals Measures, mixes, and prepares meal ingredients, sauces, and seasonings Monitor and manage inventory stock and requests resupply when necessary. Plates meal items under the chef de parties' supervision. Ensure high standards of food quality and presentation. Prepare and cook food according to recipes, portions, quality standards, presentation standards. Follow the instructions form senior chefs. Inform CDP or senior chef for any upselling and out of stock menu items Disposes of spoiled items and adheres to sanitation policies Pull food from freezer storage to thaw in the refrigerator and have full knowledge about FIFO & food safety Ensure uniform and personal appearance are clean and professional. Work efficiently in a fast paced environment with positive and disciplined attitude. Comply with food safety and hygiene regulations. Commis Chef Job Requirements Diploma or equivalent; higher certification in culinary arts preferred 1-2 years of work experience in a similar role Good understanding of food, health, and safety regulations Excellent communication skills Able to lift heavy items Able to work holidays and weekends and long hours if required. Mobile: 999914722 Email: avantika@thesearchhous.com How to Apply online? Copy paste below link in your Browser to apply online https://recruitcrm.io/apply/17405486489580030303GqV Mobile: 999914722 Email: avantika@thesearchhous.com

The Chef de Partie (CDP) oversees a specific kitchen station, preparing dishes, managing staff, and ensuring quality. They are skilled cooks responsible for efficient operation, consistency, and hygiene within their section.

Preparing meal ingredients & doing mise-en-place Receiving deliveries and verifying that all ordered items have been delivered. Taking inventory of restaurant supplies Discarding all expired and spoiled food items Keeping the kitchen section clean

Prepare and cook authentic North Indian dishes Cook a variety of Chinese dishes Assist in preparing basic South Indian dishes Manage food inventory, storage, and stock rotation. Maintain cleanliness and organization in the kitchen and workstations. Required Candidate profile Expertise in North Indian & Chinese cuisine Basic knowledge of South Indian dishes Experience in restaurant/hotel kitchens Diploma or Degree in Hotel Management Minimum 1 to 5 years of experience

Overall charge of Outlet Kitchen. Experienced, Creative & passionate. Manage daily operations & Staff to ensure highest quality of cuisine is served and food & labor cost goals met. Supervises Production, Verifies Presentation & Vendor Management Required Candidate profile Required Candidate profile Diploma/Degree in Culinary Arts 5+ yr experience in a back-of-house management Hands-on experience of Indian/Tandoor, Asian/European Significant Experience as a Chef.

Role & responsibilities 1. Assisting the executive chef/ production manager at our ice cream factory. 2. Finishing the tasks given to finish and produce the daily ice cream production 3. Preparing and prepping for ice cream making production. 4. Usage, cleaning, and preparing machinery to produce ice cream. 5. Usage, cleaning your designated work space. Preferred candidate profile We work hard and looking for hardworking genuine candidates who can work in the kitchens and manufacturing facility of one of the India's first very own premium ice cream factory. Perks and benefits 1. Lunch and snacks on the premises 2. Company provided unifroms 3. Candidate insurance

Responsibilities: * Manage kitchen operations: menu planning, food costing, production & safety * Lead team of chefs: training, scheduling & performance evaluation Provident fund Food allowance Health insurance

Seeking a Sous Chef with experience in Continental cuisine.

Responsibilities: Assist with food preparation Maintain cleanliness & organization Follow recipes accurately Support cooks during service Deliver exceptional customer service

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

Position Title: Sous Chef Reports To: Executive Chef / Site Manager / Unit Manager Role Description: The purpose of this position is to prepare food as per Sodexo & client standards Key Responsibilities Master in Continental and International Cuisines (Continental/Chinese) Plans menu for School Cafeteria and events. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. 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. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the Food & Beverage Director about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates food products to assure that quality standards are consistently attained. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. • Evaluates products to assure that quality, price and related goods are consistently met. • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. • Ensures that representatives from the kitchen attend service lineups and meetings. • Periodically visits dining area when it is open to welcome members. • Support safe work habits and a safe working environment at all times. • Perform other duties as directed. Qualifications: • Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. • Provide, develop, train, and maintain a professional work force. • Ensure all services to members are conducted in a highly professional and efficient manner. • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.