DUTIES AND RESPONSIBILITIES

Prepare and cook a wide range of continental dishes, ensuring each plate meets our restaurant’s quality standards.
Ensure that all dishes are prepared to the highest standards of quality and presented beautifully.
Monitor portion sizes, taste, and presentation to guarantee a consistent dining experience for guests.
Maintain strict compliance with health and safety regulations in all food preparation areas. Regularly conduct cleanliness and hygiene checks to ensure a safe working environment.
Monitor daily kitchen operations, ensuring all equipment is properly maintained and functioning. Address any operational issues promptly to minimize disruptions in service.
Ensure that all dishes are consistent in taste, presentation, and portion control. Regularly sample dishes to maintain quality assurance and adhere to established recipes.
Manage kitchen inventory and controlling waste.
Collaborate with the Head Chef and restaurant management to improve the dining experience.

KEY REQUIREMENT SKILLS AND QUALIFICATION

Diploma in Culinary Arts or a related field from a recognized culinary institution.
A minimum of 3-5 years of experience as a Continental Chef or in a similar role in a high-end restaurant or hotel environment.
Strong expertise in preparing a diverse range of continental dishes, with a deep understanding of various international cuisines and cooking methods.
Familiarity with food safety standards, kitchen hygiene regulations, and best practices in food preparation and handling.