Job Description

Job Summary:

The Continental Chef is responsible for planning, preparing, and presenting a variety of Continental dishes for guests at the hotel. This role requires expertise in European and Western cuisines, creativity in menu planning, and the ability to maintain high standards of food quality and hygiene.

Key Responsibilities:

Prepare and cook a wide range of Continental dishes including soups, salads, grills, pasta, steaks, and baked goods. Plan menus with the Executive Chef, ensuring they include seasonal and guest-preferred items. Supervise and train kitchen staff involved in Continental cuisine preparation. Ensure food preparation and presentation meet the hotel's standards for taste, quality, and appearance. Monitor inventory levels of ingredients and coordinate ordering to maintain stock levels while minimizing wastage. Innovate and develop new recipes to keep the menu fresh and exciting for guests. Maintain a clean and organized workstation, ensuring compliance with hygiene and safety standards. Coordinate with other chefs and departments to ensure smooth kitchen operations, especially during events or banquets. Interact with guests when required to gather feedback or customize dishes.

Requirements:

3 - 5 Years experience as a Continental Chef in a hotel or fine dining environment. Strong knowledge of various Continental cuisines and cooking techniques. Good leadership and team management skills. Excellent presentation and plating skills. Ability to work under pressure and maintain consistency in quality. Culinary diploma or certification preferred.
Job Type: Full-time

Pay: ?25,000.00 - ?30,000.00 per month

Benefits:

Food provided
Schedule:

Day shift
Supplemental Pay:

Performance bonus
Work Location: In person