Job Title: Continental Chef

Department: Kitchen / Food Production
Reports To: Executive Chef / Sous Chef

Job Summary

The Continental Chef is responsible for preparing and presenting high-quality continental cuisine according to hotel standards. The role includes menu preparation, maintaining kitchen hygiene, ensuring food quality, and assisting in smooth kitchen operations.

Key Responsibilities

• Prepare and cook continental dishes according to standard recipes.
• Ensure consistency in taste, presentation, and portion control.
• Assist in planning and developing continental menus.
• Maintain proper food storage and stock rotation (FIFO).
• Ensure all food preparation areas meet hygiene and safety standards.
• Monitor food quality and freshness of ingredients.
• Coordinate with kitchen staff for smooth service during breakfast, lunch, and dinner operations.
• Control food wastage and maintain cost efficiency.
• Ensure proper use and maintenance of kitchen equipment.
• Follow hotel policies, food safety, and sanitation standards.

Required Skills

• Good knowledge of continental cuisine and cooking techniques.
• Understanding of food safety and hygiene standards.
• Ability to work in a fast-paced kitchen environment.
• Teamwork and time management skills.
• Creativity in food presentation.

Qualifications

• Diploma or Degree in Hotel Management / Culinary Arts preferred.
• 5 years of experience in continental kitchen in hotel or restaurant.

Additional Requirements

• Ability to work flexible shifts including weekends and holidays.
• Good communication and coordination skills.

Job Type: Full-time

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person