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 contemporary 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: Strong communication, time-management, and ability to handle pressure during peak hours.

Share your CV on +91-XXXXXXXXXX

Pay: Up to ₹30,000.00 per month

Perks:
Food provided

Work Location: In person

📌 Continental Chef Dumas
🏢 Nomads Cafe
📍 Dumas