Job Summary The CDP - Continental is responsible for leading a section of the kitchen focused on continental cuisine ensuring high standards in food preparation presentation hygiene and consistency This role supports the Sous Chef in managing operations mentoring junior staff and maintaining smooth functioning of the kitchen section during service Key Responsibilities Food Preparation Cooking Prepare and cook continental dishes such as pastas grills salads steaks sauces and baked items Ensure all food is prepared in accordance with recipes portion controls and quality standards Monitor food presentation and consistency for all items served from the section Check mise-en-place and maintain readiness before service periods Kitchen Operations Supervise and guide demi chefs commis and trainees working under your section Ensure food is served on time and at the right temperature Maintain a clean and organized workstation in compliance with HACCP and food safety standards Communicate with service staff regarding special dietary needs and food allergies Inventory Cost Control Monitor stock levels of ingredients and report shortages to the Sous Chef Minimize food wastage through proper storage rotation and portion control Assist in receiving checking and storing kitchen supplies and ingredients Team Leadership Training Train and mentor junior kitchen staff on techniques hygiene and continental culinary practices Support the Sous Chef in scheduling workflow planning and section supervision Lead the section during service in the absence of the Sous Chef Required Qualifications Skills Diploma or certificate in Culinary Arts or Hotel Management 4-6 years of kitchen experience with at least 2 years as a CDP in continental cuisine Strong skills in European Western cooking techniques including grilling roasting sauteing and baking Knowledge of food hygiene kitchen safety and HACCP standards Ability to work efficiently under pressure and in a fast-paced workplace Good team leadership and communication skills Preferred Attributes Experience in luxury hotels resorts or fine dining restaurants Creativity in continental food plating and menu suggestions Exposure to menu engineering and guest interaction during live stations or events Job Type Full-time Pay 30 000 00 - 40 000 00 per month Benefits Food provided Work Location In person