The Shalimar Hotel
Website:
theshalimarhotel.com
Job details:
Company Description The Shalimar Hotel is an exclusive 4-star lifestyle property located in the prestigious South Mumbai enclave. With 60 bespoke rooms and themed suites that reflect distinctive cultural aesthetics, the hotel offers a sophisticated and memorable stay experience. It is a preferred choice for discerning travelers seeking personalized service, refined ambience, and high-quality amenities. Team members benefit from working in a professionally managed environment that values hospitality excellence and guest satisfaction.
Role Description This is a full-time, on-site Continental Chef role based at The Shalimar Hotel in Mumbai. The Continental Chef will plan and execute continental menus, including appetizers, mains, and desserts, ensuring consistent quality and presentation for à la carte, buffet, and banquet services. Responsibilities include supervising food preparation, managing kitchen staff during shifts, monitoring inventory, and coordinating with purchasing to maintain stock levels and minimize wastage. The chef will enforce food safety and hygiene standards, oversee portion control and cost management, and contribute to menu innovation that aligns with guest preferences and hotel standards. The role also involves collaborating with the Executive Chef and F&B team to support special events, seasonal promotions, and overall guest satisfaction.
Qualifications
- Professional culinary training with a focus on continental cuisine; diploma or degree in Culinary Arts or Hotel Management preferred.
- Proven experience as a Continental Chef or Senior CDP in a 4-star or 5-star hotel, upscale restaurant, or equivalent establishment.
- Strong skills in menu planning, food preparation, plating, and portion control for continental dishes and multi-course menus.
- Thorough knowledge of food safety, HACCP standards, kitchen hygiene, and compliance with local health regulations.
- Ability to manage and train kitchen staff, delegate tasks effectively, and maintain a positive, respectful work environment.
- Competence in inventory management, basic food cost control, and coordination with purchasing for ingredient quality and availability.
- Good communication and collaboration skills to work closely with the Executive Chef, service teams, and other departments.
- Flexibility to work shifts, weekends, and holidays as required by hotel operations; strong time management and reliability.
- Creativity in developing and refining continental recipes, presentation styles, and special menus to enhance guest experience.
Click on Apply to know more.