Executive Chef- Continental

An Executive Chef for Continental cuisine leads all kitchen operations, developing menus (French, Italian, Spanish focus), managing staff, controlling costs, and ensuring high standards for food quality, presentation, hygiene, and safety, while handling inventory and supplier relations to deliver exceptional European dishes. They need strong leadership, creativity, and knowledge of cooking techniques, working in a fast-paced environment to innovate and maintain consistency. Key Responsibilities:

• Menu & Culinary: Develop and innovate seasonal menus, create authentic dishes, ensure quality/presentation, and stay updated on trends.
• Kitchen Management: Oversee daily operations, manage food prep, maintain cleanliness, and handle equipment.
• Staff Leadership: Recruit, train, supervise, and motivate kitchen teams; delegate tasks effectively.
• Cost & Inventory: Estimate food requirements, control costs, minimize waste, and manage stock/ordering.
• Hygiene & Safety: Implement and enforce strict health, sanitation, and safety standards.
• Administration: Perform administrative duties, manage payroll, and collaborate with other departments.

Essential Qualifications & Skills:

• Culinary degree/diploma, plus proven experience as a Head/Executive Chef in Continental cuisine.
• Expert knowledge of European cooking methods, ingredients, and presentation.
• Strong leadership, communication, problem-solving, and multitasking skills.
• Proficiency in kitchen management software and basic computer applications.
• Creativity, attention to detail, and ability to work under pressure.

Job Types: Full-time, Permanent

Pay: ₹20,394.26 - ₹45,473.74 per month

Experience:

• Continental Chef: 4 years (Required)

Work Location: In person