Role Summary

The Continental Sous Chef supports the Executive/Head Chef in managing day‑to‑day kitchen operations for the continental section, ensuring consistent food quality, presentation, hygiene, and cost control.

Key Responsibilities
- Supervise and coordinate all production in the
continental
section (hot, cold, grills, salads, pastas, sauces, etc.) during assigned shifts.
- Prepare and cook continental dishes as per standard recipes, portion sizes, and presentation guidelines.
- Assist in menu planning for continental cuisine, including specials, food festivals, and seasonal menu changes.
- Check quality of raw materials and finished dishes, ensuring taste, temperature, and plating meet brand standards.
- Train, guide, and supervise CDPs, Commis and other team members in continental cooking techniques and hygiene practices.
- Ensure compliance with HACCP/FSSAI and hotel food safety standards, including proper storage, labeling, and temperature logs.
- Control wastage, monitor food cost for the continental section, and support inventory management and stock rotation.




- Coordinate with service team to ensure timely service during breakfast, lunch, and dinner periods and for banquets/events.
- Maintain cleanliness and organization of the kitchen section and equipment; report maintenance issues promptly.

Candidate Profile
- Diploma/Degree in Hotel Management or Culinary Arts.
- 3–6 years of experience in a star hotel / premium restaurant, with strong exposure to
continental
cuisine; at least 1–2 years as Jr. Sous Chef / CDP (Continental).
- Sound knowledge of sauces, grills, pastas, salads, steaks, and plated continental dishes.
- Robust leadership, communication, and team‑handling skills; ability to manage rush hours and multiple orders.
- Familiarity with hygiene standards, inventory control, and basic food costing.

Location & Shift
- Work Location: Hyderabad (hotel/restaurant kitchen environment).
- Flexible to work in rotational shifts, weekends, and fest

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