Position Overview

We are seeking an experienced and passionate Continental Culinary Chef to lead the preparation, creation, and execution of authentic European and Western-style cuisines. The ideal candidate possesses a deep mastery of classic and modern Continental cooking techniques, exceptional kitchen management skills, and a commitment to maintaining the highest standards of food safety, quality, and presentation.

Key Responsibilities1. Culinary Execution & Menu Development

- Design, develop, and update innovative Continental menus, seasonal specials, and a la carte offerings featuring authentic European flavors (French, Italian, Spanish, Mediterranean, and Central European cuisines).
- Oversee all food preparation, cooking, plating, and garnishing to ensure consistency, superior taste, and aesthetic excellence across every dish.
- Standardize recipes, portion controls, and plating guides to maintain culinary uniformity and manage food cost percentages.
- Execute complex cooking methods—including saucier work, roasting, braising, sous-vide, and pastry/baking basics as required.

2. Kitchen Operations & Team Leadership

- Supervise, mentor, and train line cooks, commis, and kitchen assistants, fostering a collaborative, disciplined, and high-performance kitchen culture.
- Delegate daily prep lists, station assignments, and cleaning duties efficiently during prep and service hours.
- Collaborate with the Executive Chef and purchasing team to monitor inventory levels, manage supplier relationships, and source premium imported ingredients, meats, cheeses, and produce.




- Minimize kitchen waste and optimize yield management through proper food storage, rotation (FIFO), and stock utilization.

3. Quality Assurance & Compliance

- Strictly enforce HACCP guidelines, local health codes, and food safety regulations regarding temperature control, cross-contamination prevention, and personal hygiene.
- Conduct daily inspections of walk-in coolers, freezers, dry storage, and prep stations to ensure absolute cleanliness and sanitary conditions.
- Address and resolve any food quality or guest satisfaction issues promptly and professionally during service.

Candidate Requirements & Qualifications

- Experience: Minimum of 4–5 years of qualified culinary experience in upscale restaurants, luxury hotels, or fine-dining establishments, with a proven focus on Continental cuisine.
- Education: Culinary degree, diploma, or formal apprenticeship from a recognized culinary institution.
- Technical Skills:
- Mastery of classic French mother sauces, knife skills, dough handling, and diverse protein/seafood cookery.
- Strong working knowledge of kitchen equipment operation and maintenance.
- Basic proficiency in kitchen management software, inventory tracking, and Excel for recipe costing and food cost analysis.
- Certifications: Valid Food Safety & Hygiene certification (e.g., ServSafe, HACCP equivalent).
- Soft Skills: Exceptional time management under high-pressure service environments, strong leadership abilities, creativity, and effective cross-departmental communication.

Pay: ₹20,000.00 - ₹28,000.00 per month

Work Location: In person

📌 Continental Culinary Chef (Mumbai)
🏢 Radhika Provision
📍 Mumbai