Continental & Beverage Chef

ANVI STAY & CAFÉJob Description – Chef (Continental & Beverages)Department: Food & Beverage

Position: Continental & Beverage Chef

Location: Ranchi, Jharkhand

Reports To: F&B Manager / Hotel Operations Manager

Employment Type: Full-Time

1. Position OverviewWe are looking for a skilled and creative Continental & Beverage Chef to join the culinary team at AnVi Stay & Café.

The candidate will be responsible for preparing high-quality Continental food, café-style dishes, snacks, hot & cold beverages, mocktails and other menu items while maintaining consistent taste, presentation, hygiene and food-safety standards.

The ideal candidate should have practical experience in a café, hotel, restaurant or QSR environment and should be capable of independently managing the Continental kitchen and beverage preparation during operations.

• 2. Key ResponsibilitiesA. Food Preparation & CookingPrepare Continental and café-style dishes according to standardized recipes.
• Handle preparation of:
• Pasta & noodles
• Pizza
• Sandwiches & burgers
• Salads
• Soups
• Fries & sides
• Breakfast items
• Starters & snacks
• Other café/Continental specialties
• Maintain consistent taste, portion size and presentation.
• Ensure proper mise en place before service.
• Maintain cooking temperatures and food quality standards.
• Develop new dishes and seasonal menu items when required.

B. BeveragesResponsible for preparation and presentation of:

• Tea & coffee
• Espresso-based beverages
• Cold coffee
• Shakes
• Smoothies
• Fresh juices
• Mocktails
• Iced tea
• Lemonades
• Other café beverages

Maintain standardized recipes, measurements and presentation for every beverage.

• C. Kitchen OperationsMaintain cleanliness and organization of the kitchen.
• Ensure proper storage and labeling of ingredients.
• Follow FIFO/FEFO practices.
• Monitor food inventory and communicate requirements to the concerned manager.
• Minimize food wastage.
• Check the quality and freshness of raw materials.
• Ensure proper handling of kitchen equipment.
• Report equipment breakdowns or maintenance requirements immediately.
• D. Food Cost & Inventory ControlFollow standardized recipes and portion controls.
• Control food and beverage wastage.
• Maintain awareness of food cost.
• Support daily stock checking.
• Inform management about low-stock or fast-moving ingredients.
• Avoid unnecessary overproduction.
• E. Hygiene & Food SafetyFollow hotel/café hygiene and food-safety standards.
• Maintain personal hygiene and proper chef uniform.
• Ensure proper cleaning and sanitization of workstations and equipment.
• Prevent cross-contamination.
• Follow proper storage temperatures and procedures.
• Maintain a clean and safe kitchen environment at all times.
• F. Team CoordinationCoordinate with service staff for smooth order execution.
• Work closely with the F&B Manager/Operations Manager.
• Guide kitchen helpers and junior staff where required.
• Ensure orders are prepared within the required service time.
• Coordinate with the front office/service team for hotel guest requirements.
• Handle special food requests and guest preferences professionally.
• 3. KRA – Key Result AreasKRAKey ResponsibilityFood QualityConsistent taste, quality and presentationBeverage QualityStandardized preparation and presentationKitchen Hygiene100% compliance with hygiene standardsOrder TATTimely preparation and dispatch of ordersFood CostMaintain food cost within approved standardsWastage ControlMinimize food and beverage wastageInventoryProper utilization and storage of ingredientsMenu DevelopmentNew dishes, beverages and seasonal specialsGuest SatisfactionPositive feedback and minimum complaintsKitchen DisciplineClean, organized and efficient kitchen4. KPI – Key Performance IndicatorsFood quality and consistency
• Beverage quality and consistency
• Average order preparation time
• Food wastage percentage
• Food cost percentage
• Customer complaints related to food/beverages
• Customer feedback and ratings
• Kitchen hygiene audit score
• Recipe and portion-control compliance
• Inventory variance
• Raw material utilization
• Kitchen equipment handling and maintenance
• Attendance and punctuality

5. Candidate ProfileEducation:

• Hotel Management / Culinary Arts qualification preferred.
• Candidates with strong practical experience may also be considered.

Experience:

• 2–5 years of relevant experience in Continental cuisine, café, restaurant or hotel kitchen.
• Experience with beverages/mocktails will be preferred.

Required Skills:

• Good knowledge of Continental cuisine.
• Strong understanding of café food preparation.
• Beverage and mocktail preparation skills.
• Good plating and presentation skills.
• Knowledge of food hygiene and safety.
• Good inventory and wastage-control practices.
• Ability to work under pressure during peak hours.
• Teamwork and communication skills.
• Ability to maintain consistency in taste and presentation.
• 6. Personal AttributesCreative and passionate about food.
• Disciplined and punctual.
• Clean and hygienic in working habits.
• Responsible and accountable.
• Guest-focused attitude.
• Ability to work independently.
• Good time-management skills.
• Willingness to learn and introduce new dishes/beverages.
• 7. Working ConditionsFull-time position.
• Shift-based working as per café/hotel operations.
• Weekend and holiday working may be required.
• Must be comfortable working during peak hours and high-volume service.
• Strict adherence to hygiene, grooming and operational standards is mandatory.

8. CompensationSalary: ₹__________ per month

Food/Accommodation: As per company policy

Incentive: Performance-based, if applicable

Note: Salary will be decided based on experience, culinary skills and practical trial.

9. Reporting StructureChef – Continental & Beverages

↓

F&B Manager / Operations Manager

↓

Hotel Management