Key Responsibilities
- Food Production: Cook and plate Continental recipes (soups, sauces, pastas, grills, and baked items) to exact standard specs.
- Station Management: Oversee daily *mise en place*, stock rotation, and ingredient prep for the assigned section.
- Quality & Hygiene: Monitor food storage temperatures, minimize wastage, and maintain HACCP/sanitary kitchen rules.
- Team Support: Train junior commis chefs and assist the Sous/Head Chef during peak operational hours. [1, 3, 4]
Requirements & Qualifications
- Experience: 2 to 5+ years working in a commercial kitchen as a Continental CDP or robust Demi-CDP.
- Education: Diploma or Degree in Hotel Management is preferred.
- Skills: Proficient knife handling, deep understanding of western cooking methods, and resilience in fast-paced environments.