Job Description – Continental Chef
Position: Continental Chef
Department: Food Production / Kitchen
Location: Le Pondy, Puducherry
Reports To: Executive Chef / Sous Chef
Employment Type: Full-time
About Le Pondy
Le Pondy is a luxury beach resort located in Puducherry, offering a relaxing destination experience with accommodation, food and beverage services, events and leisure facilities. The resort focuses on providing guests with comfortable hospitality, quality food and memorable experiences in a scenic beachfront environment.
Job Summary
The Continental Chef will be responsible for the preparation, cooking and presentation of Continental cuisine in accordance with Le Pondy's standards. The position requires good knowledge of Continental cooking techniques, recipes, food presentation, portion control, hygiene and food safety.
The Chef will work closely with the Executive Chef, Sous Chef and other kitchen team members to ensure smooth and efficient kitchen operations and consistent food quality.
Key Responsibilities
- Prepare and cook a variety of Continental dishes according to standard recipes and hotel standards.
- Prepare soups, salads, pasta, sandwiches, burgers, pizzas, grills, sauces, appetizers and main courses as required.
- Complete daily mise en place and ensure all ingredients are properly prepared before service.
- Maintain consistency in taste, quality, portion size and presentation.
- Follow standard recipes and approved methods of food preparation.
- Ensure proper cooking temperatures and presentation standards are maintained.
- Maintain high standards of personal hygiene, kitchen cleanliness and food safety.
- Ensure proper storage, labelling, FIFO rotation and handling of food items.
- Monitor food quality and report any shortage or quality issue to the immediate superior.
- Minimize food wastage through proper preparation, portion control and storage.
- Operate kitchen equipment safely and report any equipment malfunction.
- Coordinate with other kitchen sections and the Food & Beverage service team during meal periods.
- Assist the Executive Chef/Sous Chef in menu preparation and development of new Continental dishes.
- Maintain adequate preparation of food items based on expected business levels and guest requirements.
- Follow all company policies, SOPs, food safety requirements and hygiene standards.
- Assist in training and guiding Commis Chefs and other junior kitchen staff.
- Maintain the cleanliness and organization of the assigned kitchen section.
- Handle special guest requests and dietary requirements as instructed by the Executive Chef.
- Participate in buffet, banquet, outdoor catering and special-event food production when required.
- Perform any other duties assigned by the Executive Chef or management.
Required Skills & Competencies
- Good knowledge of Continental cuisine.
- Knowledge of modern and classical Continental cooking techniques.
- Good understanding of sauces, soups, salads, pasta, grills and bakery-related Continental preparations.
- Good knife-handling and food-preparation skills.
- Knowledge of food safety and hygiene practices.
- Good presentation and plating skills.
- Ability to work under pressure during peak service hours.
- Good teamwork and communication skills.
- Ability to maintain consistency and portion control.
- Good time-management and organizational skills.
Qualification & Experience
- Diploma/Degree in Hotel Management, Catering Technology or Culinary Arts preferred.
- Relevant experience in a hotel, resort or reputed restaurant.
- Previous experience in a Continental Kitchen will be an advantage.
- Experience in a luxury hotel/resort environment will be preferred.
Key Performance Areas (KPIs)
- Food quality and consistency.
- Taste and presentation.
- Guest satisfaction.
- Food wastage control.
- Portion control.
- Hygiene and food safety compliance.
- Timely food preparation and service.
- Proper storage and FIFO practices.
- Kitchen cleanliness.
- Teamwork and discipline
Pay: ₹14,000.00 - ₹22,000.00 per month
Benefits:
Work Location: In person
