Key ResponsibilitiesA. Food Preparation & Production

- Prepare and cook food as per standard recipes and presentation guidelines.
- Ensure consistency in taste, quality, portion size, and presentation.
- Manage daily mise en place for the assigned section.
- Ensure timely preparation and delivery of food orders.
- Follow menu specifications and standard operating procedures.

B. Section Management

- Independently manage the Continental kitchen section.
- Allocate daily tasks to Commis Chefs and kitchen helpers.
- Supervise food preparation and monitor team performance.
- Ensure smooth coordination with other kitchen sections.
- Maintain proper stock levels and communicate requirements to the Sous Chef.

C. Food Cost & Inventory Control

- Monitor portion control and minimize food wastage.
- Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out).
- Check the quality and freshness of ingredients.
- Maintain proper storage and labelling of food items.
- Assist in stock-taking and inventory management.

D. Hygiene & Food Safety

- Maintain personal hygiene and grooming standards.
- Ensure cleanliness of workstations, equipment, and kitchen areas.
- Follow food safety and sanitation guidelines.
- Monitor food storage temperatures and expiry dates.
- Ensure compliance with kitchen hygiene SOPs.

E. Team Management & Training

- Guide and train Commis Chefs and kitchen helpers.




- Ensure discipline and teamwork within the section.
- Conduct daily task allocation and follow-ups.
- Support new employees in understanding kitchen SOPs.
- Report staff-related issues to the Sous Chef or Head Chef.

F. Coordination & Reporting

- Coordinate with the Sous Chef and Head Chef regarding daily operations.
- Communicate stock shortages and equipment issues.
- Report wastage, breakage, and operational challenges.
- Follow daily kitchen checklists and production plans.

3. Key Performance Indicators (KPIs)KPIPerformance StandardFood QualityConsistent taste and presentationFood PreparationTimely order executionPortion Control100% adherence to standard portionsFood WastageMinimum wastageHygiene100% compliance with hygiene SOPsFIFO/FEFO100% complianceInventoryAccurate stock managementTeam SupervisionEffective task allocationRecipe Compliance100% adherence to recipesGuest ComplaintsMinimum food-related complaints

- 4. Required Skills & QualificationsMinimum 2–4 years of experience in a professional kitchen.
- Experience in Continental cuisine.
- Strong knowledge of cooking techniques and kitchen operations.
- Knowledge of food safety, hygiene, and kitchen SOPs.
- Leadership and team management skills.
- Ability to work under pressure during peak service hours.
- Valuable communication and coordination skills.

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