Continental Chef

Enormous Enterprise LLC; Jaipur; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Enormous Enterprise LLC in Jaipur, Rajasthan is seeking a Continental Chef to lead Western-style cuisine in a premium cafe. You will prepare, cook and present dishes with emphasis on quality and presentation.

The role requires 1–5 years in a professional kitchen, strong knife skills, portion control, and the ability to thrive in a fast-paced environment. On-site work with competitive pay and meals included is offered.

Qualifications

• Experience: 1 to 5 years in a professional commercial kitchen.
• Culinary knowledge: Western techniques, knife skills, portion control.
• Soft skills: stand for long hours, communicate well, work well in a fast-paced environment.

Responsibilities

• Execute recipes: soups, sauces, pastas, steaks, grills, salads per standard recipes.
• Mise en place: organize ingredients, chop vegetables, prep meats before service.
• Plating: garnish and plate dishes to meet high visual and quality standards.
• Inventory control: monitor freshness, track stock rotation (FIFO), report low supplies.
• Station maintenance: keep work areas clean and organized.
• Team support: collaborate with line cooks and assist senior chefs.
• Hygiene standards: follow food safety and sanitation rules (HACCP).
• Equipment safety: operate kitchen machinery safely and monitor storage temperatures.

Skills

Western cooking

Knife skills

Portion control

Communication

Stamina

Job description

Job Description:

Company

Enormous Enterprise LLC

Location:

Jaipur, Rajasthan, India

Pay

DOE

Posted

September 23, 2026

Description

Job Title: Continental Chef

Location: Jaipur, Rajasthan, India

Salary: Best in the Market + Food

Job Descriptions

A Continental Chef is responsible to prepares, cooks, and presents European and Western-style cuisine in a premium cafe.

Key Responsibilities

Food Preparation & Cooking

• Execute Recipes: Cook soups, sauces, pasta, steaks, grills, and salads according to standard recipes.
• Mise en Place: Organize ingredients, chop vegetables, and prep meats before service.
• Plating: Garnish and plate dishes to meet high visual and quality standards. [1, 2, 3]

Kitchen Management & Operations

• Inventory Control: Monitor freshness, track stock rotation (FIFO), and report low supplies.
• Station Maintenance: Keep work areas clean, sanitized, and organized.
• Team Support: Collaborate with other line cooks and assist senior or executive chefs. [1, 2, 3]

Safety & Compliance

• Hygiene Standards: Follow strict food safety and sanitation rules (such as HACCP).
• Equipment Safety: Operate kitchen machinery safely and monitor proper food storage temperatures. [1, 2]

Requirements & Qualifications

• Experience: 1 to 5 years working in a professional commercial kitchen.
• Culinary Knowledge: Strong grasp of Western cooking techniques, knife skills, and portion control.
• Soft Skills: Ability to stand for long hours, communicate well, and thrive in a fast-paced environment.