Continental Chef

Department: Production / Kitchen

Location: CAFS – Hyderabad, Rajiv Gandhi International Airport

Industry: Flight Catering / Airline Catering

Reports To: Sous Chef / Executive Chef

Job Purpose To prepare high-quality Continental cuisine in accordance with approved recipes, airline specifications, food safety standards, and production schedules while maintaining consistency, hygiene, and presentation.

Key Responsibilities

- Prepare Continental dishes as per standard recipes, production plans, and airline requirements.
- Handle the preparation of soups, sauces, salads, pasta, vegetables, meats, and other Continental menu items.
- Ensure proper portioning, cooking, seasoning, presentation, and quality of all food items.
- Follow standardized recipes and maintain consistency in taste, texture, quantity, and presentation.
- Coordinate with the Sous Chef and Production team for daily meal requirements and production schedules.
- Ensure timely completion of food production as per dispatch and flight schedules.
- Monitor the quality and freshness of raw materials and report any quality issues to the concerned supervisor.
- Follow FIFO/FEFO practices for food storage and ingredient usage.
- Maintain proper food handling, personal hygiene, and kitchen sanitation standards.
- Strictly comply with HACCP, food safety, QA, and airline catering requirements.
- Minimize food wastage and ensure productive utilization of ingredients.
- Maintain cleanliness and proper functioning of kitchen equipment and work areas.
- Coordinate with other kitchen sections to ensure smooth and timely production.
- Support menu trials, new product development, and recipe standardization when required.
- Ensure proper labelling, storage, and handling of prepared food items.
- Report equipment breakdowns, safety concerns,



and operational issues to the concerned department.
- Train and guide junior kitchen staff in Continental food preparation and hygiene practices.
- Perform any other duties assigned by the Chef / Production Management.

Required Skills & Competencies
- Good knowledge of Continental cuisine and cooking techniques.
- Knowledge of sauces, soups, salads, pasta, grills, and Continental main courses.
- Ability to follow standardized recipes and production specifications.
- Good understanding of food safety and hygiene practices.
- Ability to work under pressure and meet strict production deadlines.
- Good teamwork and communication skills.
- Strong attention to quality, consistency, and portion control.
- Ability to work in shifts, including weekends and holidays.

Qualification & Experience
- Qualification: Diploma / Certificate in Hotel Management, Culinary Arts, or equivalent.
- Experience: Minimum 2–5 years of relevant experience in Continental cuisine, preferably in a hotel, airline catering, institutional catering, or large-scale food production environment.

Key Performance Areas (KPIs)
- Food quality and consistency
- Timely completion of production
- Compliance with food safety and hygiene standards
- Recipe and portion control
- Minimization of food wastage
- Productivity and efficient utilization of resources
- Compliance with airline/customer specifications
- Teamwork and discipline

Working Conditions The position requires working in a high-volume food production environment with strict timelines and adherence to food safety, hygiene, and operational procedures. The candidate must be comfortable working in shifts and handling production requirements associated with airline catering. Pay: ₹15,000.00 - ₹37,000.00 per month

Benefits

- Commuter assistance
- Food provided
- Provident Fund

Work Location: In person

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