Responsibilities:

Menu Planning and Development: Collaborate with the head chef and management to create innovative and appealing Continental menus that meet customer preferences and dietary requirements.

Food Preparation and Cooking: Prepare and cook a variety of Continental dishes, including appetizers, main courses, side dishes, and desserts, following recipes and techniques to ensure consistent quality.

Ingredient Management: Source, select, and procure high-quality ingredients, ensuring freshness and suitability for the dishes being prepared.

Food Presentation: Create visually appealing presentations for dishes, utilizing artistic plating techniques and garnishes to enhance the dining experience.

Culinary Techniques: Demonstrate expertise in various cooking techniques, such as sautéing, grilling, roasting, baking, and sauce preparation, to achieve optimal flavor and texture.

Kitchen Operations: Manage and organize the kitchen station, including proper storage, rotation, and labeling of ingredients, as well as maintenance of equipment and utensils.

Quality Control: Conduct regular taste tests and visual inspections of dishes to ensure they meet the established quality and presentation standards.

Recipe Development: Contribute to recipe development and menu updates, incorporating new flavors, ingredients, and trends to keep the menu fresh and exciting.

Team Collaboration: Coordinate with other kitchen staff, including sous chefs, line cooks, and kitchen assistants, to ensure smooth workflow, timely service, and efficient operations.

Hygiene and Safety: Follow strict food safety and sanitation guidelines, including proper handling, storage, and disposal of food, as well as adherence to health and safety regulations.

Training and Mentoring: Provide guidance and support to junior kitchen staff, assisting in their skill development and fostering a positive working environment.

Qualifications:

Culinary degree or diploma from a recognized institution is preferred.

Proven experience as a Continental Chef in a reputable restaurant or hotel.

Extensive knowledge and expertise in Continental cuisine, including various cooking techniques, flavor profiles, and ingredient combinations.

Creativity and passion for culinary arts, with the ability to create unique and innovative dishes.

Strong organizational and multitasking skills to handle a fast-paced kitchen environment.

Excellent attention to detail and the ability to maintain high-quality standards.

Effective communication and leadership skills to collaborate with kitchen staff and interact with colleagues and customers.

Flexibility to work in shifts, including weekends and holidays, as required in the food service industry.

Understanding of food safety and sanitation regulations and the ability to enforce them in the kitchen.

Familiarity with local and international food trends and the ability to adapt menus accordingly.

Contact HR +91-XXXXXXXXXX

Job Type: Full-time

Salary: Up to ₹30,000.00 per month

Benefits:

Food provided
Health insurance
Leave encashment
Life insurance
Paid sick time
Paid time off
Provident Fund
Schedule:

Morning shift
Rotational shift
Ability to commute/relocate:

Chennai, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required)
Education:

Diploma (Preferred)
Experience:

Chef: 2 years (Preferred)
total work: 2 years (Preferred)