Head chef / Continental

A Head Chef for Continental cuisine oversees all kitchen operations, specializing in European and Continental dishes. Key responsibilities include designing menus, supervising and training kitchen staff, managing inventory and food costs, and ensuring high standards of food quality, taste, and presentation. The role requires a strong background in Continental cooking techniques, leadership skills, and a commitment to food safety and hygiene standards. Core responsibilities

• Kitchen management: Lead daily operations, ensure efficiency, and maintain cleanliness and organization.
• Menu and quality control: Design and update menus, develop new recipes, and ensure all food meets high standards for taste, presentation, and quality.
• Staff leadership: Hire, train, and supervise kitchen staff, including sous chefs and line cooks, and manage staff schedules and performance.
• Inventory and cost control: Monitor inventory levels, place orders for supplies, and manage food costs to maintain profitability and minimize waste.
• Food safety: Ensure compliance with all health, safety, and sanitation regulations.
• Collaboration: Work with other departments to coordinate for events and promotions.

Qualifications and skills

• Experience: Proven experience as a Head Chef or in a similar senior kitchen role, with a strong focus on Continental cuisine.
• Education: A degree or diploma in Culinary Arts or a related field is advantageous.
• Knowledge: Deep knowledge of Continental cooking methods, ingredients, and techniques.
• Skills:
• Leadership and communication
• Menu planning and food presentation
• Staff training and motivation
• Inventory and cost management
• Creativity and attention to detail
• Ability to work under pressure

Job Types: Full-time, Permanent

Pay: ₹80,000.00 - ₹100,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Work Location: In person