Job Description

Job Summary

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The Continental Commis 1 is responsible for preparing and cooking a wide range of continental dishes, including grilled items, pasta, sauces, soups, salads, and baked goods. The role involves ensuring high standards of food quality, presentation, and kitchen hygiene while assisting senior chefs in daily operations.

Key Responsibilities

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Prepare and cook continental dishes such as steaks, pasta, soups, sauces, salads, and sandwiches as per standardized recipes. Handle mise-en-place for the continental section, including ingredient prep and station setup. Assist Chef de Partie and Sous Chef in food preparation, garnishing, and plating. Ensure proper food storage, labeling, and rotation (FIFO method). Maintain cleanliness, hygiene, and sanitation in the kitchen as per HACCP standards. Follow proper portion control and minimize food wastage. Operate kitchen equipment like ovens, grills, fryers, and blenders safely and efficiently. Work with the team to ensure timely service during breakfast, lunch, and dinner operations. Follow all safety and hygiene policies during food preparation and storage.

Requirements

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2-3 years of experience in continental cooking in a hotel, restaurant, or catering kitchen. Knowledge of Western/Continental culinary techniques including grilling, roasting, baking, sauteing, and sauce making. Ability to work under pressure and meet service deadlines. Excellent hygiene, grooming, and cleanliness practices. Strong communication and teamwork skills. Flexibility to work various shifts, including weekends and holidays.

Preferred Qualifications

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Diploma or certification in Culinary Arts or Food Production (preferred). Experience in fine dining or 4/5-star hotel kitchens is an advantage. Basic knowledge of HACCP or food safety procedures.
Job Type: Full-time

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

Work Location: In person