Head Chef Continental

Job Summary :

The Head Chef – Continental is responsible for leading the Continental kitchen operations, menu development, food quality, and presentation standards. Ensures consistent culinary excellence, team development, cost control, and adherence to hygiene and safety protocols.

Key Responsibilities :

Oversee daily operations of the Continental kitchen section.

Plan and design creative Continental menus aligned with brand standards and seasonal availability.

Ensure food quality, taste, and presentation meet premium standards.

Train, mentor, and manage kitchen team members to maintain consistency.

Supervise food preparation, portioning, and plating.

Maintain food cost and wastage control while ensuring profitability.

Collaborate with the Executive Chef on menu engineering, promotions, and special events.

Monitor kitchen hygiene, cleanliness, and safety as per HACCP standards.

Manage inventory and coordinate with the purchase department for requisitions.

Conduct regular team briefings, tastings, and performance reviews.

Requirements :

Diploma or Degree in Hotel Management / Culinary Arts.

Minimum

5–8 years

of experience in Continental cuisine, including

2–3 years

in a leadership role.

Strong knowledge of European and modern Continental dishes.

Excellent leadership, time management, and organizational skills.

Ability to maintain high standards under pressure.

Familiarity with food cost analysis, menu planning, and kitchen operations software.

Key Skills :

Expertise in Continental & Western cuisine.

Team leadership and staff training.

Creativity and menu innovation.

Food safety & hygiene compliance.

Cost and inventory management.