Chef salary - Same as Team member salary and can be negotiated as per experience.

Designation: Chef – Continental

Department: Kitchen / Food Production

Reporting To: Café Manager

Job Summary

The Chef – Continental is responsible for preparing and presenting continental food items according to approved recipes, portion specifications, and quality standards. The role involves managing kitchen operations, maintaining food safety and hygiene, controlling wastage, and ensuring timely preparation of customer orders.

Key Responsibilities

1. Food Preparation and Production

- Prepare continental food items such as pasta, sandwiches, burgers, wraps, salads, and other products included in the café menu.
- Follow approved recipes, preparation methods, portion sizes, and presentation standards.
- Ensure consistency in taste, texture, freshness, and food quality.
- Complete food preparation and dispatch orders within the prescribed service time.
- Manage multiple orders efficiently during peak business hours.
- Follow approved thawing, cooking, reheating, and holding procedures wherever applicable.

2. Quality Control

- Inspect ingredients for freshness, quality, and suitability before use.
- Ensure the correct use of ingredients and adherence to standard recipes.
- Monitor food temperature and product holding times as per company procedures.
- Maintain consistency in product presentation and serving portions.
- Report any ingredient quality issues or product defects to the Café Manager.

3. Kitchen Hygiene and Food Safety

- Maintain cleanliness of kitchen workstations, preparation counters, equipment, and storage areas.
- Follow personal hygiene, grooming, and protective clothing requirements.
- Ensure safe handling, storage, labelling, and date marking of ingredients.
- Follow FIFO and expiry monitoring procedures.
- Prevent cross-contamination by maintaining proper segregation of ingredients and utensils.




- Follow applicable FSSAI requirements and company food safety standards.

4. Inventory and Cost Control

- Monitor kitchen ingredients and communicate stock requirements for timely indenting.
- Maintain proper storage and rotation of raw materials.
- Follow portion control to minimise overuse of ingredients.
- Record and report food wastage as per company procedures.
- Support stock counting and investigate kitchen stock discrepancies.
- Ensure efficient utilisation of ingredients and avoid unnecessary food preparation.

5. Equipment and Kitchen Maintenance

- Ensure kitchen equipment is clean and ready for use.
- Follow protected operating procedures for cooking and food preparation equipment.
- Report equipment breakdowns, maintenance requirements, and safety concerns promptly.
- Ensure proper cleaning and shutdown of equipment after operations.

6. Teamwork and Operational Coordination

- Coordinate with Team Members and the Café Manager to ensure smooth order execution.
- Maintain effective communication between the kitchen and service counter.
- Support menu launches, product trials, and training on new food items.
- Assist in training kitchen employees on recipes, preparation methods, and hygiene practices.
- Maintain preparation, temperature, cleaning, and wastage records as required.

Educational Qualification Any Graduate – Mandatory. Relevant culinary qualification or professional kitchen training will be an advantage.

Experience

1–3 years of experience in continental cuisine, cafés, QSRs, hotels, or restaurants. Practical experience in continental food preparation is preferred.

Required Skills

- Good knowledge of continental food preparation.
- Understanding of food safety and kitchen hygiene.
- Recipe adherence and portion control.
- Time management and multitasking.
- Inventory and wastage control.
- Teamwork and communication.
- Ability to work under pressure during peak hours.

Pay: ₹30,000.00 - ₹35,000.00 per month

Work Location: In person

📌 Chef – Continental (Delhi)
🏢 Classic Solutions
📍 Delhi