A Continental Chef is responsible for preparing, cooking, and presenting a variety of continental dishes with high standards of taste and presentation. The role includes menu planning, maintaining kitchen hygiene, managing inventory, and ensuring food quality consistency. The chef should be skilled in continental cuisine styles, sauces, and plating, while also training junior staff and maintaining cost control.
Key Responsibilities:
Ensure compliance with all health and safety regulations within the kitchen area.
Set up the kitchen with cooking utensils and equipment.
Cook food in a timely manner.
Study each recipe and gather all necessary ingredients.
Supervise cooks and assist as needed.
Slightly modify recipes to meet customers’ needs and requests (example: No dairy, exclude nuts).
Check the freshness of food and discard out-of-date items.
Job Requirements:
The minimum qualification for this role is 12th Pass and 1 - 3 years of experience. Familiarity with cooking techniques (advance & non-traditional), recipes, and sanitation regulations are ideal for the position. The role requires excellent time management and leadership skills. A culinary school diploma or certification in a similar field is a plus.