Only continental chefs should apply

Responsibilities:

very good knowledge and experience in Continental Food preparation and methods

1. Food Preparation: Prepare and cook continental dishes according to the restaurant’s recipes and standards, ensuring taste, presentation, and quality meet expectations.

2. Station Management: Oversee a designated kitchen station (e.g., sauces, grill, pastry) and coordinate with other team members to ensure the timely and efficient preparation of all dishes.

3. Ingredient Management: Monitor and manage ingredient inventory for their section, ensuring freshness and minimizing waste.

4. Quality Control: Maintain high food quality standards by consistently following recipes, portion control, and presentation guidelines.

5. Safety and Hygiene: Adhere to food safety and sanitation standards, including proper handling of food, equipment, and cleanliness of the work area.

6. Training: Train and mentor junior kitchen staff, ensuring they understand techniques, recipes, and safety procedures.

7. Menu Development: Collaborate with the head chef or sous chef in developing new menu items and seasonal specials.

8. Ordering: Assist in placing orders for ingredients and supplies required for the section.