Continental Chef

About the role

The Continental Chef will assist in daily kitchen operations, food preparation, and maintaining hygiene standards. The candidate should have basic culinary skills, willingness to learn, and the ability to work in a fast‑paced café environment.

Key responsibilities

• Assist in preparing and cooking menu items according to Souffle Gourmet standards.
• Support the Head Chef with daily mise‑en‑place and kitchen setup.
• Maintain cleanliness and sanitation of the kitchen, equipment, and workstations.
• Ensure proper storage, labeling, and rotation of ingredients.
• Assist in portioning, plating, and garnishing dishes.
• Follow all food safety and hygiene regulations (FSSAI standards).
• Monitor inventory levels and inform the supervisor when stock is low.
• Maintain discipline, teamwork, and professional behavior at all times.
• Support receiving deliveries and checking the quality of supplies.
• Adapt to menu changes, seasonal dishes, and new recipe testing.

Required profile

• 1–3 years of experience in a café/restaurant kitchen (freshers with relevant training may apply).
• Basic knowledge of cooking techniques, continental cuisine, and café‑style food.
• Ability to work under pressure and in a team environment.
• Good communication skills and discipline in following instructions.
• Willingness to work flexible shifts, weekends, and holidays.
• Diploma/Certificate in Culinary Arts or Hotel Management (preferred).
• Basic Food Safety Certification (optional but an advantage).

Required skills

• Continental cooking techniques.
• Food safety and hygiene (FSSAI standards).