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
