Job Description: Continental Chef

Position: Continental Chef
Department: Food Production / Kitchen
Location: Erode
Experience: 3 to 8 Years

Key Responsibilities
Prepare and present a wide variety of continental dishes including soups, salads, appetizers, main courses, sandwiches, grills, pasta, and desserts.
Ensure consistency in taste, quality, portion control, and presentation of food items.
Plan menus and develop current recipes based on customer preferences and seasonal availability.
Monitor food preparation and cooking activities to maintain quality standards.
Maintain cleanliness and hygiene in the kitchen as per FSSAI and food safety regulations.
Manage inventory, stock rotation, and food storage to minimize wastage.
Coordinate with procurement teams for purchasing quality ingredients.
Monitor food costs, yield management, and kitchen expenses.
Train and guide junior chefs, commis, and kitchen assistants.
Ensure safety standards are followed while handling kitchen equipment.
Maintain records of production, inventory, and daily consumption.
Handle buffet, banquet, corporate dining, and à la carte food preparation when required.

Required Skills
Strong knowledge of Continental Cuisine.




Expertise in food presentation and plating techniques.
Knowledge of bakery and dessert preparation will be an added advantage.
Understanding of food safety, hygiene, and HACCP standards.
Ability to manage kitchen operations independently.
Good communication and team management skills.
Ability to work under pressure and meet service timelines.

Educational Qualification
Diploma / Degree in Hotel Management, Catering Technology, Food Production, or related field.
Certification in Culinary Arts preferred.

Preferred Experience
Experience in hotels, resorts, corporate guest houses, restaurants, clubs, or industrial cafeterias.
Hands-on experience in continental menu planning and large-scale food production.
Exposure to international cuisine trends and contemporary cooking techniques.

Key Performance Indicators (KPIs)
Food quality and customer satisfaction.
Food cost control and wastage reduction.
Kitchen hygiene and audit compliance.
Recipe standardization and menu innovation.
Team productivity and training effectiveness

Pay: ₹15,207.94 - ₹30,415.68 per month

Advantages:
Provident Fund

Work Location: In person

📌 Wanted Continental Chef For Personal Cook Erode
🏢 Pallava Group
📍 Erode