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.
Valuable 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

Perks:
Food provided
Paid sick time
Provident Fund

Work Location: In person

📌 Chef De Partie Continental Mumbai (India)
🏢 Blue Sparkles Hospitality
📍 India