Looking For Continental Chef

• Food Preparation & Execution: Prepare and cook appetizers, entrees, pastas, sauces, soups, and grilled/roasted items to standard recipes.

• Quality & Presentation: Ensure consistent taste, texture, portion control, and visual appeal for every plate leaving the kitchen.

• Section Management: Run the daily mise en place (ingredient prep), control station flow during service rushes, and manage station cleanliness.

• Team Supervision: Guide, train, and oversee junior kitchen staff like Commis I, II, and III.

• Inventory & Stock Control: Monitor ingredient stock levels, handle proper food storage (FIFO - First In, First Out), and minimize kitchen waste.

• Menu Development: Assist the Head Chef or Sous Chef in creating new continental dishes or daily specials.

• Safety & Hygiene: Comply with food safety, sanitation, and HACCP standards at all times.

• Experience

  2 - 5 Years

• No. of Openings

  2

• Education

  12th Pass

• Role

  Continental Chef

• Industry Type

  Hotel / Travel / Airline / Hospitality

• Gender

  Male

• Age Limit

  21 - 37 Yrs.

• Job Country

  India

• Type of Job

  Full Time

• Work Location Type

  Work from Office

• Benefits include

  Flexible Working Hours, Food/Meals, Accommodation