Continental Chef – Hotel, Banquet, Restaurant & Café

Position

Continental Chef / Chef de Partie – Continental

Department

Kitchen / Food Production

Reports To

Executive Chef / Sous Chef / General Manager

Job Purpose

To prepare and deliver high-quality Continental cuisine while maintaining consistent taste, presentation, hygiene, food safety and portion standards. The chef will support restaurant, café, banquet and event operations and contribute to menu development and cost control.

Key Responsibilities

1. Food Preparation & Production

• Prepare and cook a wide range of Continental dishes according to approved recipes and standards.
• Handle soups, salads, appetizers, pasta, pizza, sandwiches, grills, sauces, vegetables, egg dishes and main courses.
• Ensure correct preparation techniques, cooking temperatures, seasoning and presentation.
• Maintain consistency in taste, quality, portion size and presentation.
• Prepare mise en place before service and ensure smooth kitchen operations during service.
• Coordinate with other kitchen sections to ensure timely preparation of orders.

2. Restaurant & Café Operations

• Prepare Continental dishes for à la carte and café menus.
• Ensure fast and accurate order execution during peak service periods.
• Coordinate closely with service staff regarding special requests, allergies and modifications.
• Maintain high standards of food presentation and plating.
• Assist in developing attractive and commercially viable café and restaurant dishes.

3. Banquet & Event Operations

• Prepare Continental menus for weddings, conferences, corporate events and special functions.
• Plan production quantities according to the expected number of guests.
• Coordinate with the Executive Chef and banquet team for event requirements.
• Ensure consistent quality during large-volume food production.
• Maintain appropriate hot and cold holding standards during buffet service.

4. Menu Development

• Assist the Executive Chef in developing and updating Continental menus.
• Suggest new dishes, seasonal specials and innovative presentations.
• Conduct recipe trials and maintain standardized recipes.
• Consider guest preferences, food trends, ingredient availability and cost while developing dishes.

5. Food Quality & Hygiene

• Maintain high standards of food quality, freshness and presentation.
• Follow food safety and hygiene procedures at all times.
• Ensure proper storage, labelling and handling of ingredients.
• Follow FIFO/FEFO principles.
• Monitor food temperatures and prevent cross-contamination.
• Maintain a clean and organized workstation throughout the shift.

6. Cost Control & Inventory

• Control food wastage and maintain proper portion sizes.
• Use ingredients efficiently and minimize unnecessary wastage.
• Monitor daily mise en place and ingredient requirements.
• Coordinate with Stores and Purchase for quality ingredients.
• Report shortages, spoilage or quality issues promptly.
• Support the kitchen team in maintaining food-cost targets.

7. Kitchen Team Coordination

• Guide Commis Chefs, Kitchen Helpers and other junior team members in the Continental section.
• Delegate daily preparation tasks as required.
• Train junior staff on recipes, cooking techniques, hygiene and presentation.
• Maintain discipline, teamwork and professional kitchen standards.
• Coordinate effectively with Indian, Chinese, Bakery and other kitchen sections when required.

8. Equipment & Safety

• Operate kitchen equipment safely and correctly.
• Ensure equipment and work areas are cleaned after use.
• Report equipment defects or maintenance requirements immediately.
• Follow fire, workplace and kitchen safety procedures.
• Ensure safe handling of knives, hot equipment and cooking appliances.

Key Performance Indicators (KPIs)

• Food quality and consistency
• Taste and presentation standards
• Order preparation time
• Guest satisfaction
• Food cost percentage
• Food wastage
• Recipe and portion compliance
• Hygiene and food-safety compliance
• Kitchen cleanliness
• Banquet/event execution
• Team productivity

Qualifications

• Diploma/Degree in Hotel Management, Culinary Arts or equivalent.
• Professional culinary certification will be an advantage.

Experience

• 3–8 years of experience in Continental cuisine, preferably in hotels, resorts, restaurants, cafés or banquet operations.
• Experience in high-volume banquet production will be an advantage.

Required Skills

• Strong knowledge of Continental cuisine
• Excellent cooking and plating skills
• Knowledge of sauces, pasta, grills and international cooking techniques
• Food safety and hygiene knowledge
• Portion and cost control
• Menu development
• Ability to work under pressure
• Teamwork and leadership
• Creativity and attention to detail
• Good communication skills

Overall Success Profile

The ideal candidate should be a skilled, creative and disciplined Continental Chef who can consistently deliver quality cuisine across restaurant, café and banquet operations while maintaining food safety, presentation, portion control and cost efficiency.

Pay: ₹25,000.00 - ₹38,000.00 per month

Benefits

• Flexible schedule
• Food provided
• Paid sick time
• Paid time off

Work Location: In person