Continental Cook

Key Responsibilities

1. Food Preparation & Cooking

• Assist in preparing Continental dishes, including pasta, pizza, soups, salads, sandwiches, sauces, and grilled items.
• Follow standard recipes, portion sizes, and plating guidelines.
• Prepare ingredients through chopping, marinating, blanching, and other basic cooking techniques.
• Ensure consistency in taste, quality, and presentation.
• Support senior chefs during food preparation and service hours.

2. Kitchen Operations

• Complete daily mise en place before service.
• Maintain cleanliness and organisation of workstations, utensils, and kitchen equipment.
• Ensure timely preparation of food orders, particularly during peak service hours.
• Assist in inventory management and proper storage of ingredients.
• Minimise food wastage through appropriate portion control and ingredient utilisation.

3. Food Safety & Hygiene

• Follow food safety standards and kitchen hygiene protocols.
• Ensure proper labelling, storage, and rotation of ingredients using FIFO principles.
• Maintain appropriate food storage and cooking temperatures.
• Comply with applicable FSSAI food safety requirements.

4. Team Coordination

• Work closely with the Chef de Partie, Sous Chef, and other kitchen team members.
• Coordinate with the service team to ensure timely order preparation.
• Follow instructions from senior chefs and actively participate in kitchen training.