Executive Head Chef - Continental

Key Responsibilities:

• Plan and design an innovative and seasonal Continental menu with a focus on taste, quality, and presentation.
• Supervise and actively participate in food preparation and plating for consistent results.
• Introduce creative specials and menu updates in line with café trends and customer preferences.
• Ensure that food is cooked and served according to the restaurant’s quality standards.
• Lead, train, and motivate the kitchen team including sous chefs, commis, and stewards.
• Schedule kitchen shifts and manage staffing to maintain efficiency during peak hours.
• Conduct regular performance reviews and on-the-job training sessions.
• Foster a culture of teamwork, discipline, and creativity.
• Manage procurement of ingredients and supplies with attention to freshness and cost-effectiveness.
• Maintain accurate records of stock, wastage, and kitchen expenses
• Ensure compliance with FSSAI standards and other food safety regulations.
• Maintain cleanliness and hygiene throughout the kitchen and storage areas.
• Conduct regular inspections of kitchen equipment and ensure timely maintenance.

Requirements/Skills:

• Diploma/Degree in Hotel Management or Culinary Arts.
• Minimum5–8 years of experience in a Continental kitchen.
• Expertise in Continental cuisine — including European, Mediterranean, and fusion dishes.
• Strong leadership, organizational, and communication skills.

Job Type: Full-time

Pay: ₹40,000.00 - ₹60,000.00 per month

Benefits:

• Food provided

Ability to commute/relocate:

• Chennai, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Do you have experience in continental

Experience:

• total work: 5 years (Required)

Work Location: In person