Job Overview

- Role Type: Full-Time / Mid-Level

- Reports To: Sous Chef / Executive Chef

- Department: Continental Section (Western / European Kitchen)

Key Responsibilities

- Station Management: Run a designated station (e.g., mains, pasta/risotto, grill, salads) and ensure food quality matches restaurant standards.

- Cooking & Plating: Prepare and cook classic and modern Continental dishes including steaks, roasts, pastas, sauces, stews, and continental breakfasts.

- Team Supervision: Guide and train junior kitchen staff, including Commis chefs, ensuring they follow recipes and hygiene rules.

- Stock & Prep Control: Monitor stock levels for the Continental section, minimize wastage, and place timely ingredient orders.

- Food Safety: Maintain strict kitchen sanitation, handle equipment properly,



and follow safety protocols.

Requirements & Qualifications

- Education: Diploma or Degree in Culinary Arts or Hotel Management.

- Experience: 2 to 4 years of experience working in a Continental kitchen or multi-cuisine restaurant.

- Technical Skills: Mastery of Western cooking techniques (searing, roasting, braising, poaching) and mother sauces.

- Soft Skills: Solid communication, time-management, and ability to handle pressure during peak hours.

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Pay: Up to ₹30,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Continental Chef (Dumas)
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