Job Summary Essential Duties Responsibilities - Preparation cooking and presenting Continental dishes Assist with stock ordering and monitoring procedures Maintain high standards of food hygiene and health safety at all times Take responsibility for your own personal development Demonstrate excellent food preparation practices portion control and end to end food production Supporting the Head Chef to deliver on all company measures targets Follow all company operational kitchen process and procedures achieving all required standards Take responsibility for delivering the highest measures of food production and presentation to customers Monitor food consumption to ensure 100 customer satisfaction and minimum waste Support the Head Chef in the introduction of new seasonal dishes Suggested innovation and commercially viable ideas to improve food quality Monitoring portion and waste control to maintain profit margins Responsibilities and Duties Expertise in Continental cooking Thrives under pressure in a high volume food environment High standards of personal hygiene High level of enthusiasm and drive to achieve high standards Ambitious and driven by over exceeding customer expectations Excellent interpersonal skills Required Experience and Qualifications Relevant Experience - Minimum of 5 to 6 years of experience from 3 to 4 star category hotel restaurant Diploma or Degree in Hotel Management in production Solid experience in a similar style of cooking Excellent knowledge of relevant food and health safety regulations Work remotely No Job Type Full time Pay 168 000 00 - 180 000 00 per year Benefits Food provided Health insurance Leave encashment Provident Fund Experience total work 2 years Preferred Expected Start Date 23 09 2025