Job in Brief: We are hiring for an experienced and creative Head Chef-Continnetal to lead the kitchen team for a new upcoming café at Bane rPashan Link Road-Pune. This role is ideal for a person with minimum 3 years of work experience working in a cafe and preparing Continnental dishes and who is ready to manage daily kitchen operations, train junior chefs, and maintain food quality and hygiene standards.
Hiring Agency: Namura HR Consulting
Hiring Company : Cafe Tissori is an upcoming Cafe at Baner Pashan Link Road
Employment Type : On Roll, Full-time ,Shift-based
Location: Whispering Winds, Baner Pashan Link Road, Pune, Maharashtra
Education : Any Diploma/ Graduate.Prefer to have Degree/Diploma in Hotel Management or Culinary Arts
Experience: Minimum 3 years working in café-style kitchens/ restaurants
Perks
l Free staff meals and beverages
l Training and professional growth
l Creative freedom for R&D on new dishes
Shift Timings:
Working days : Weekends are working and rotational weekly off will be given on any week-day from Monday to Friday
Paid Leaves :
Probation Period : 2 Months
Eligibility:
l Degree/Diploma in Hotel Management or Culinary Arts preferred
l Minimum 3 years of experience in café-style kitchens
l Strong leadership and team management abilities
l Experience with food cost management and stock control
l Hands-on cooking skills and familiarity with FSSAI (Food Safety and Standards Authority of India) kitchen guidelines
Skills Required:
l Deep knowledge of various cooking techniques for continetal dishes
l Menu planning and costing
l Team supervision and kitchen workflow planning
l Strong communication and time-management
l Passion for food presentation and innovation
Key Responsibilities
· Plan and execute a well-balanced continental Vegetarian menu (pastas, grilled dishes, salads, light mains, etc)
· Supervise kitchen operations and all food preparation areas
· Train and monitor commis chef and support staff
· Handle inventory management,order supplies,minimize wastage
· Ensure food safety and cleanliness standards are met at all times
· Innovate new dishes and improve presentation quality
· Coordinate with service staff to ensure smooth kitchen-to-table workflow
· Maintain portion and cost control practices