Key Responsibilities

- Manage daily operations of the Continental kitchen section.
- Prepare and cook continental dishes according to standard recipes.
- Ensure consistency in taste, presentation, portion size, and food quality.
- Supervise and guide Commis Chefs and other kitchen staff.
- Ensure proper mise en place before service.
- Monitor stock levels, food storage, and ingredient freshness.
- Follow FIFO (First In, First Out) and minimize food wastage.
- Maintain cleanliness and hygiene as per FSSAI standards.
- Coordinate with the Sous Chef and Executive Chef for daily operations.
- Ensure timely food preparation and smooth kitchen service.
- Monitor equipment handling and report maintenance requirements.
- Follow company policies, food safety procedures, and kitchen SOPs.

Skills & Qualifications





- Diploma or certification in Culinary Arts / Hotel Management preferred.
- Previous experience in Continental cuisine is required.
- Positive knowledge of continental dishes, sauces, soups, pasta, grills, and other relevant preparations.
- Knowledge of food safety, hygiene, and kitchen operations.
- Ability to manage a team and work under pressure.
- Good communication and time-management skills.

Experience

2–5 years of relevant experience in Continental cuisine, preferably in a hotel, restaurant, corporate cafeteria, or institutional catering setup.

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

Benefits:

- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

📌 Chef de Partie - Continental (Mumbai)
🏢 Blue Sparkles Hospitality
📍 Mumbai