Chef – Continental Cuisine

About the role

Dialtone Cafe is seeking a skilled Chef specialized in Continental cuisine to lead the continental section of its Hyderabad kitchen. This full‑time position offers the opportunity to create high‑quality dishes, develop menu items and mentor junior staff in a vibrant café environment.

Key responsibilities

• Prepare and execute continental dishes to the highest standards of quality, taste, and presentation.
• Own the continental section of the kitchen, ensuring consistent output across every service.
• Support the Executive Chef in developing and refining the continental menu, including seasonal specials.
• Complete thorough mise en place before each service and maintain plating, portioning, and recipe accuracy.
• Train and guide junior kitchen staff on continental cooking techniques and recipes.
• Manage continental‑specific ingredient inventory, stock rotation, and supplier coordination.
• Assist with food cost management and waste reduction within the section.
• Ensure full compliance with FSSAI food safety, hygiene, and sanitation standards.
• Maintain a clean, organized, and safe kitchen station at all times.

Required profile

• 3–5 years of professional culinary experience with a strong specialization in Continental cuisine.
• Deep knowledge of European cooking techniques, classic sauces, cold cuts, and continental flavor profiles.
• Prior experience in a café, bistro, all‑day dining, or continental restaurant is strongly preferred.
• Ability to independently manage a kitchen section during live service.
• Strong understanding of FSSAI food safety regulations and kitchen hygiene practices.
• Detail‑oriented with excellent time‑management skills and the ability to perform under pressure.
• Culinary diploma or equivalent professional training from a recognized institution is preferred.
• A genuine passion for continental food, quality ingredients, and delivering a great guest experience.

Required skills

• Expertise in European cooking techniques and classic sauces.
• Proficiency in preparing continental dishes and maintaining recipe accuracy.
• Knowledge of FSSAI food safety regulations and hygiene standards.
• Inventory management and stock rotation for kitchen operations.