Continental Head Chef

Job Summary:We are seeking a highly skilled and creative Continental Head Chef with strong expertise in Continental, Mexican, and Italian cuisines. The ideal candidate will be responsible for managing the kitchen team, maintaining food quality and presentation, developing innovative menu items, and ensuring smooth kitchen operations in alignment with company standards.

• Key Responsibilities:1. Culinary OperationsPlan, prepare, and execute dishes across Continental, Mexican, and Italian cuisines (including pastas, pizzas, grills, salads, sauces, and baked items).
• Maintain taste, texture, and presentation consistency for all dishes.
• Ensure all recipes and portions follow brand standards and SOPs.
• Innovate and design new menu items aligned with market trends and customer preferences.
• 2. Kitchen Management & SupervisionManage day-to-day kitchen operations efficiently.
• Supervise, train, and mentor commis and support kitchen staff.
• Allocate kitchen tasks and ensure timely food preparation and delivery.
• Conduct pre-service meetings to brief team on menu, specials, and plating style.
• 3. Quality, Hygiene & SafetyMaintain the highest levels of hygiene, cleanliness, and food safety in compliance with FSSAI standards.
• Monitor proper storage, labeling, and rotation of perishable and non-perishable goods.
• Ensure kitchen equipment is well-maintained and functioning properly.
• 4. Inventory & Cost ManagementControl food costs by minimizing wastage and optimizing ingredient usage.
• Maintain daily inventory records and coordinate indenting with the purchase department.
• Ensure cost-effective utilization of raw materials without compromising quality.
• 5. Menu Planning & CoordinationCoordinate with the Corporate Chef / Operations Head on seasonal menus and special events.
• Suggest improvements in recipes, ingredients, and presentation.
• Work closely with service staff to ensure excellent guest satisfaction and feedback management.
• 6. Reporting & DocumentationMaintain kitchen production reports, wastage logs, and stock consumption records.
• Share daily kitchen performance updates with management.
• Required Skills & Competencies:Strong culinary expertise in Continental, Mexican, and Italian cuisines.
• Excellent leadership, communication, and organizational skills.
• Good knowledge of kitchen costing, inventory, and procurement.
• Creative flair for menu innovation and plating aesthetics.
• Ability to handle pressure and lead a diverse kitchen team.
• Qualification & Experience:Diploma / Degree in Hotel Management, Culinary Arts, or related field.
• Minimum 6–10 years of experience in multi-cuisine restaurants or 5-star hotels, with at least 2 years as Head Chef / Sous Chef.
• Proven experience in Continental, Mexican, and Italian cuisine is mandatory.