Job Description

Job description

As a Continental Chef or Chef de Partie (CDP) specializing in Continental cuisine, your role is to oversee the preparation, cooking, and presentation of Continental dishes in a professional kitchen You are responsible for managing a specific section of the kitchen, ensuring the highest standards of food quality, taste, and presentation
Here are the key responsibilities associated with this role:

Menu Planning and Recipe Development: You collaborate with the head chef or executive chef to plan menus and develop recipes for Continental dishes You ensure that the menu offerings are diverse, appealing, and aligned with the restaurant's concept and customer preferences Food Preparation and Cooking: You lead the preparation and cooking of Continental dishes, following established recipes and cooking techniques This may include grilling, sauting, roasting, poaching, baking, and other cooking methods specific to Continental cuisine Quality Control: You maintain strict quality control measures to ensure that all dishes meet the restaurant's standards of taste, presentation, and consistency You monitor portion sizes, food presentation, and overall plate aesthetics Inventory Management: You assist in managing inventory and controlling food costs by ensuring proper stock rotation, minimizing wastage, and effectively utilizing ingredients You may also participate in the ordering and receiving of food supplies Kitchen Organization and Coordination: You work alongside other chefs and kitchen staff to ensure a smooth and efficient operation You coordinate with the sous chef and other sections of the kitchen to ensure timely food preparation and delivery
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?27,000.00 per month

Benefits:

Food provided
Schedule:

Day shift Evening shift
Work Location: In person