Prepare and cook continental dishes according to standard recipes.
Ensure consistent food quality, taste, and presentation.
Assist the Chef de Partie and Sous Chef in daily kitchen operations.
Perform mise en place (preparation of ingredients) before service.
Maintain cleanliness and hygiene of the work station at all times.
Follow food safety and HACCP standards.
Properly store and label food items to maintain freshness.
Monitor stock levels and inform the senior chef about shortages.
Minimize food wastage and ensure effective use of ingredients.
Operate kitchen equipment safely and report any maintenance issues.
Support smooth service during breakfast, lunch, and dinner operations.
Train and guide junior kitchen staff or Commis II/III when required.
Follow company policies, grooming standards, and kitchen SOPs.
Work collaboratively with the kitchen team to meet service deadlines.
Perform any other duties assigned by the Head Chef or Sous Chef.
Key Skills
Robust knowledge of continental cuisine
Knife skills and food preparation techniques
Understanding of food safety and hygiene practices
Time management and multitasking
Teamwork and communication
Ability to work under pressure in a quick-paced kitchen