Prepare Continental dishes as per standard recipes and presentation guidelines.
Assist the Chef de Partie/Sous Chef in daily kitchen operations.
Handle preparation of salads, soups, sauces, pasta, sandwiches, grills, and other Continental items.
Ensure proper mise en place before service.
Maintain consistency in taste, quality, portion size, and presentation.
Follow food safety, hygiene, and sanitation standards.
Ensure proper storage, labelling, and rotation of food products.
Monitor stock levels and inform seniors about shortages or requirements.
Minimize food wastage and maintain proper portion control.