192 Continental Jobs - Page 7

Delifrance India is hiring for Sous Chef(Continental/French Cuisine). The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Continental/French/Italian/Western Cuisine. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety. Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

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. Interested candidates can share their updated resume at careers@bahrihospitality.in along with current/expected CTC.

Position Title : Commis 3 Reports to : Commis 2 / Commis 3 Purpose of the Role : To support the kitchen operations by assisting with basic food preparation, maintaining cleanliness, and learning the fundamentals of kitchen operations and food safety. Job location Training in Gurugram Location , after training will transfer in bangalore and chandigarh location. Key Responsibilities : Assist Commis 2 and senior chefs in daily kitchen operations. Perform basic food preparation tasks like peeling, chopping, and portioning. Clean and sanitize kitchen equipment, tools, and workstations. Follow food safety and hygiene standards at all times. Properly store ingredients and rotate stock (FIFO). Maintain a clean and organized mise en place. Learn and follow recipes and instructions from senior kitchen staff. Support dishwashing or cleaning duties when required. Ensure minimal food wastage and report any issues to supervisors.

Experienced Chef needed to lead kitchen operations, create innovative menus, maintain food quality, ensure hygiene standards, manage inventory, and train staff. To Apply: Whatsapp-7877714879; 8529925583 Perks and benefits Food & accomodation

Executive Sous Chef is a senior-level culinary professional who serves as the head 0f department in kitchen, assisting the GM in managing operations, overseeing staff, and ensuring food quality and consistency . They are responsible for directing food preparation, maintaining kitchen standards, and contributing to menu planning Preferred candidate profile

• To prepare food as per the set standards. • Assist in preparation and portioning as and when required.

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 food and beverage service is preferred. Positive attitude and ability to work in a fast-paced environment. Flexibility to work shifts, weekends, and holidays Continental Commi

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 food and beverage service is preferred. Positive attitude and ability to work in a fast-paced environment. Flexibility to work shifts, weekends, and holidays Continental Commi

Roles and Responsibilities Proficiency in Continental, Italian cuisine, Pantry sections, Hot and Cold kitchen, Cut fruits, Juices, Shakes. Providing excellent service to the customers. Desired profile of the candidate Should have hands-on experience in 3/5 star hotels or reputed restaurants. Should be willing to innovate & experiment with ingredients and possess good communication & time management skills. Multitasking ability would be advantageous. Aspiring Chefs will have to demonstrate their culinary skills practically in the Food Trial Interview. Desired work experience 5 years and above Perks and Benefits and other details Based on experience, Negotiable. Nellore, Andhra Pradesh CONTACT INFORMATION 7997733000, 7794999731 hr@rainentertainments.com, careers@rainentertainments.com Graduation/Diploma in Food Production/Catering Technology

Roles and Responsibilities Proficiency in Continental, Italian cuisine, Pantry sections, Hot and Cold kitchen, Cut fruits, Juices, Shakes. Providing excellent service to the customers. Desired profile of the candidate Should have hands-on experience in 3/5 star hotels or reputed restaurants. Should be willing to innovate & experiment with ingredients and possess good communication & time management skills. Multitasking ability would be advantageous. Aspiring Chefs will have to demonstrate their culinary skills practically in the Food Trial Interview. Desired work experience 5 years and above Perks and Benefits and other details Based on experience, Negotiable. Nellore, Andhra Pradesh CONTACT INFORMATION 7997733000, 7794999731 hr@rainentertainments.com, careers@rainentertainments.com Graduation/Diploma in Food Production/Catering Technology

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

Responsibilities: * Manage kitchen operations: , food prep, continental cuisine * Monitor food stock and place orders. *Ensure appealing plate presentation. * Time management and Team work. * Educate yourself on various food items. * Quality. Food allowance

Hiring Multi-Cuisine Chef (North Indian & Maharashtrian) Veg & Non-Veg dishes Location: Khopoli Min 1 yrs experience Salary based on skills; hike for excellent food Stay & meals provided

1. Helping Head chef to prepare Momos, Fish fry,finger. 2. Expert in cutting, peeling, and slicing ingredients 3. Washing, drying, and putting away all dishes and kitchen utensils 4. Packing takeout orders & selling for customers Required Candidate profile Candidate Should know momo making, preparing of fish fry fish finger chicken pokora and other frying of snack items

Continental Cook - Maldives Salary USD450 After three month USD500 + OT Minimum 3+years' experience Menu card and working videos must prefer any Reputed hotel Working as a CONTINENTAL COOK Food Money MVR1500 provided by Company Accommodation provided by the company Weekly One Day Off 12hours duty including Break 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 / Sabitha # 7338768300 / Swetha # 7305457998 ( Feel free to call us for any clarification )

Role & responsibilities Need to cook for residence / home Should have multi cuisine skills (South Indian / North Indian / Chinese / Continental) Preferred candidate profile Should stay and work Benefits Food + Accommodation + PF + ESI Contact No: 9940143188

Role & responsibilities Prepare and cook European dishes according to established recipes and standards, ensuring consistent quality and presentation. Focus on a specific section of the kitchen, such as the grill, pastry, or sauces, to produce high-quality meals that align with the restaurants standards. Supervise and train junior kitchen staff, ensuring efficient kitchen operations and adherence to food safety guidelines. Delegate tasks within your section and oversee food preparation to maintain high-quality standards. Contribute to the creation and development of European menus, offering innovative ideas while adhering to traditional European culinary techniques. Ensure all dishes are well-seasoned, prepared to specification, and plated with attention to detail. Ensure food quality meets standards and inform the manager if any product falls short of specifications. Continuously monitor the quality of dishes prepared within your section, ensuring they meet the standards for taste, appearance, and portion size. Conduct regular quality checks to ensure food is consistently of the highest standard. Monitor the quantity of prepared food and portion sizes to minimize waste, ensuring that unused food is not discarded unnecessarily. Verify the correct temperature of appliances and food using thermometers and thermostats, and check freezer systems (e.g., fans, drains, doors) for proper functionality, reporting any issues to facility management. Operate cooking equipment such as ovens, stoves, grills, microwaves, and fryers to prepare food. Report any maintenance issues to the appropriate personnel (management or maintenance). Maintain food logs for all products, including production charts. Set up and break down workstations with the necessary tools, equipment, supplies, and mise en place, ensuring items meet established specifications, containers are filled adequately, and the station is cleaned properly. Adhere to sanitation, cleaning, and pest control guidelines, reporting any pest-related issues to the appropriate personnel. Follow proper personal hygiene procedures to ensure food safety, including hand sanitation before handling food and wearing proper attire such as hats, hairnets, and appropriate footwear. Comply with food safety protocols and handling procedures, including product rotation (FIFO), labeling, dating, cleaning, and organizing coolers/freezers/storage areas, and ensuring Cold Chain compliance. Test food for proper cooking by tasting, smelling, or using utensils to check doneness. Monitor food quality throughout the day using HACCP forms and production charts. Determine the presentation of food and create decorative food displays. Preferred candidate profile Proven experience as a Chef de Partie or in a similar role, with a focus on European cuisine. Strong knowledge of traditional European cooking techniques, flavors, and ingredients. Ability to manage a team and maintain a high level of organization in a fast-paced kitchen environment. Knowledge of food safety and hygiene regulations (e.g., HACCP). Creativity in menu planning and food presentation.

We are looking for a skilled and enthusiastic Production Team to join our dynamic team. The ideal candidate will play a critical role in ensuring high-quality food preparation, maintaining hygiene standards, and meeting production targets while preserving Toscano's commitment to excellence. Prepare and assemble dishes according to Toscano's recipes and standards. Monitor production schedules to ensure timely delivery to restaurant outlets. Maintain inventory levels and ensure proper storage of raw materials and finished goods. Adhere to food safety and hygiene regulations. Collaborate with the culinary team to innovate and refine menu offerings. Operate and maintain production equipment. Monitor quality control to uphold Toscanos standards for taste, presentation, and consistency.

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage. Location - Chennai,Gurugram,Delhi

As a Brand Chef / Corporate Chef, plan and represent the entire brand. Lead the culinary team. Staying updated on the trends in the business. New Product Development Oversee the amount of revenue of the organisation, monitoring the budget for payroll, food supplies and kitchen amenities. Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Indenting, Ordering, Material Management Improve profitability of the kitchen by effective cost control and wastage elimination Recipe Standardization Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

We are seeking a skilled and experienced Indian Chef to lead the preparation and presentation of authentic Indian cuisine. The ideal candidate will have a deep understanding of regional Indian flavors, cooking techniques, and cultural traditions.

Sr. Engineer - AS SW Validation Description The Johnson Electric Group is the definite leader in micromotors, motion subsystems and actuators for automotive and industrial applications with expected global revenue of USD 3.4 billion in our current fiscal year. Founded in 1959, Johnson Electric has expanded to be a global force employing over 35,000 people in over 23 countries. We collaborate across businesses, divisions and regions to create innovative solutions to meet the needs of our clients—and to help our employees grow. Join us and let’s shape the future of Johnson Electric together. We are looking for an Sr. Engineer - AS SW Validation with experience of 4 ~ 8 years, having good exposure to SDLC and ASPICE process, flexible to work on all phases (Requirements – Development -Validation) of the V-cycle to join our organization to support the product deliveries of different Business units in compliance with ASPICE standards Responsibilities Importing the Customer requirements and creating System, Software requirements Creating System and Software Architecture and Detailed design (state machines, flow diagrams...) Create D-FMEA/P-FMEA in compliance with ISO 26262 standards Perform Unit testing and Integration testing Create & automate the test cases for both Software and System testing Create the Test environment for both Software and System testing Create the bidirectional traceability between requirements and test cases Perform reviews on requirements, architecture and test cases Execute the test cases in the Automated test bench Report & track the defects identified during reviews & testing on defect tracking tool Create and manage the Tasks in the Task management tool for each sprint Attend the daily SCRUM meeting and report progress and blocking points to the Lead Engineer Mentor the team on all necessary activities. Document and improve the workflows for all the activities required for ASPICE and ISO 26262 compliance (WHO does WHAT and WHEN). Define detailed Work Instructions on how to perform the activities identified in the workflows (HOW). Take part in ASPICE and ISO 26262 internal and external audits to explain the work performed. Support the Lead Engineer for training BUs to deploy/apply the tools and methodologies required for ASPICE and ISO 26262 compliance. Requirements Qualification : Required Engineering or Science Graduate / Post Graduate in Software / Computer Science / Mechatronics / Electronics with hands on experience in Software + Hardware development of Smart & Direct Actuators System. Software Engineering is preferable. Experience : Minimum 4-8 years work experience in Engineering / Projects at Tier -1 company for automotive industry, preferably from Bosch, Continental, Visteon Knowledge in C / C++ programming for embedded systems - including MISRA-C coding rules. Experience in a domain with safety constraints (Railway, Avionics, Medical, Energy) or with a quality-rated development process (ASPICE, SPICE, CMMI) Good exposure to Protocols like CAN, UDS etc.. Good hands-on experience on CANoe, CANanalyzer and CAPL Scripting. Good exposure on ASPICE & ISO-26262 standards is an added advantage. Exposure on Motor control is a plus Good communication in English is mandatory. Eager to learn and improve. Ability to admit one's own mistakes. Self-motivated and collaborative. Knowledge in Python is a plus. Benefits An exciting and very dynamic work environment. A challenging, independent, and interesting role where you contribute to driving business success. Be part of a highly motivated team with a strong team spirit and an openness for flexible / agile working. A truly international work context with great opportunities of development within the company. Innovative thoughts are always encouraged. Come join our global, inclusive & diverse team Our purpose is to improve the quality of life of everyone we touch through our innovative motion systems. We are a truly global team bound together by our shared values. Our culture is built on the diversity, knowledge, skills, creativity, and talents that each employee brings to the company. Our people are our company’s most valuable asset. We are committed to providing an inclusive, diverse and equitable workplace where employees of different backgrounds feel valued and respected, regardless of their age, gender, race, ethnicity or religious background. We are committed to inspiring our employees to grow, act with ownership and find fulfilment and meaning in the work they do.

Cook Asian & Continental dishes Prep stocks, marinades, spice blends Assist in menu & seasonal dish planning Train & guide junior chefs Monitor food quality & waste Ensure hygiene & safety compliance Support cost analysis & reporting Required Candidate profile Culinary Arts graduate with 5+ years experience Expert in Asian & Continental cuisine Skilled in planning menus & managing food cost Strong team leader & trainer Ensures hygiene & quality control

Prepare and cook a variety of Indian dishes as per the caf menu. Develop and update menu offerings in coordination with management Ensure food is prepared hygienically and served at the correct temperature. Required Candidate profile Specialization in Indian cuisine; knowledge of continental or fusion dishes is a plus. Good understanding of kitchen operations and inventory management.

Setting up the kitchen prior to a restaurants opening Preparing a particular kitchen station by bringing all food containers to that point in the line Cooking a specific portion of each plated meal Assisting with marinating, cutting and precooking foods Cleaning the kitchen before the restaurant closes Cleaning and sanitizing their area with warm water and soap Wrapping unused items and storing them in proper areas at the end of a shift Plating food creatively and maximizing customer enjoyment