Company Overview

ZENTORA is a prominent name in the hospitality industry, based in Mysore, with a dedicated workforce of 501-1000 employees. As a leading hotel group, ZENTORA is committed to providing exceptional services and unparalleled guest experiences. Explore more about us at www.zentora.in.

Job Overview

We are seeking a skilled CDP Continental Chef to join our team at ZENTORA, located in Mysuru. As a senior-level position, this full-time role requires a candidate with a maximum of 10 years of work experience in continental cuisine. The ideal candidate will possess strong culinary expertise and ensure top-quality service in a fast-paced environment.

Qualifications and Skills

• Culinary Skills (Mandatory skill): Proficient in preparing continental dishes with a creative flair for presentation.
• Food Safety Knowledge: Comprehensive understanding of hygiene and safety standards in kitchen operations to prevent cross-contamination.
• Menu Planning: Capable of designing and implementing diverse and appealing menus tailored to customer preferences and nutritional guidelines.
• Attention to Detail: Extraordinary focus on consistency and quality in every dish crafted, ensuring guest satisfaction.
• Time Management: Ability to efficiently manage time to complete tasks and fulfill orders under busy conditions.
• Teamwork: Work collaboratively with kitchen staff to maintain a harmonious and efficient workplace environment.
• Organization: Skillful in maintaining orderly kitchen operations, managing supplies, and ensuring operational efficiency.
• Communication Skills: Effectively communicate with team members and coordinate with other departments for seamless operations.

Roles and Responsibilities

• Prepare and present high-quality continental dishes in accordance with standardized recipes.
• Oversee kitchen operations during shifts, ensuring compliance with safety and hygiene regulations.
• Mentor and supervise junior kitchen staff, providing guidance and training as required.
• Collaborate with the executive chef in menu planning and introducing innovative concepts.
• Monitor food stock, order supplies, and manage inventory to minimize waste and maintain cost control.
• Ensure all dishes leave the kitchen with optimal presentation, ensuring customer satisfaction.
• Continuously explore new trends and techniques in continental cuisine to innovate culinary offerings.
• Address customer feedback with courtesy, making necessary adjustments to improve offerings.