- Prepare and cook a variety of Continental dishes as per standard recipes and presentation guidelines.
- Handle the assigned kitchen section efficiently and ensure smooth day-to-day operations.
- Maintain consistency in taste, quality, portion size, and presentation.
- Prepare ingredients and ensure proper mise en place before service.
- Monitor food quality, freshness, and proper storage of ingredients.
- Maintain hygiene, cleanliness, and food safety standards in the kitchen.
- Coordinate with the Sous Chef, Head Chef, and other kitchen staff during service.
- Assist in menu preparation and suggest new Continental dishes when required.
- Monitor stock levels and minimize food wastage.
- Guide and support Commis Chefs and junior kitchen staff.
- Ensure timely preparation and service of orders during busy hours.
Requirements
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- 2–5 years of experience in Continental cuisine, preferably in a café, restaurant, hotel, or QSR.
- Strong knowledge of Continental cooking techniques and food presentation.
- Good understanding of food safety and hygiene standards.
- Ability to work under pressure in a fast-paced kitchen environment.
- Good teamwork, communication, and time-management skills.
- Flexible to work in shifts, weekends, and holidays.