The Continental Head Chef will lead the café kitchen operations with a focus on modern Continental cuisine. Responsible for menu creation, food quality, kitchen hygiene, and staff supervision to ensure delicious, well-presented dishes that align with the café’s style and standards.
Key Responsibilities:
- Plan and develop café-style Continental menus, including all-day breakfasts, pastas, sandwiches, and mains.
- Supervise kitchen staff and ensure smooth daily operations.
- Maintain high standards of food quality, taste, and presentation.
- Manage food inventory, control wastage, and monitor kitchen costs.
- Ensure kitchen cleanliness, hygiene, and adherence to food safety norms.
- Train and motivate kitchen team members for consistent performance.
- Work closely with management to introduce new dishes and seasonal specials.
- Oversee timely preparation and service, especially during rush hours.
Qualifications and Experience:
- Diploma or Degree in Hotel Management / Culinary Arts.
- 5+ years of experience in Continental or café-style kitchens, with at least 2 years in a supervisory or head chef role.
- Strong knowledge of European and fusion cuisines suited for a café menu.
- Food safety and hygiene certification preferred.