Job Description

Job Summary

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The Continental Commis 1 is responsible for preparing, cooking, and presenting a variety of continental dishes such as pastas, grilled meats, sauces, soups, salads, and baked items. This role requires a solid understanding of Western cooking methods and a commitment to maintaining food quality, consistency, and hygiene.

Key Responsibilities

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Prepare and cook continental dishes (soups, steaks, grilled items, pasta, sauces, salads, sandwiches, etc.) as per standard recipes. Ensure all mise-en-place is completed before service and maintain cleanliness of the assigned section. Assist senior chefs in food preparation, plating, and quality control. Follow kitchen procedures related to portion control, food presentation, and food safety. Maintain cleanliness and hygiene in your section and adhere to HACCP and food safety standards. Store food properly and monitor kitchen inventory in your area. Report any equipment malfunction or food quality issues to the Chef de Partie. Work as part of the team to ensure smooth and efficient kitchen operations. Assist with banquet, buffet, or a la carte preparations as required.

Requirements

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Minimum 2-3 years of experience in a professional kitchen with focus on continental cuisine. Sound knowledge of Western culinary techniques like sauteing, roasting, grilling, baking, and sauce preparation. Good understanding of ingredients, garnishing styles, and plating techniques. Ability to work under pressure and handle multiple orders during peak times. Team player with strong attention to detail and cleanliness. Willingness to work in shifts, including weekends and holidays.

Preferred Qualifications

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Diploma or Certificate in Culinary Arts or Hotel Management (preferred). Experience in luxury hotels, restaurants, or cruise kitchens (a plus). Food Safety or HACCP certification (preferred).
Job Type: Full-time

Pay: ?18,000.00 - ?20,000.00 per month

Work Location: In person