Job Description

Key Responsibilities.

A. Culinary Operations & Production

Preparation & Cooking:

Expertly prepare and cook a range of

Continental (Western/European) dishes

, including pasta, salads, steaks, sauces, and grilled items.

Station Management:

Take full ownership of the assigned station, ensuring smooth operations and the timely completion of all mise-en-placebefore service begins.

Quality Control:

Guarantee the

consistency, quality, presentation, and accurate portion control

of all dishes leaving the section.

B. Team Leadership & Supervision

Staff Oversight:

Supervise and provide on-the-job training to junior kitchen staff, such as Commis Chefs, to ensure efficient workflow and adherence to standards.

Performance:

Foster a positive, productive, and focused environment, maintaining composure and efficiency while working under pressure during peak service hours.

C. Kitchen Management & Compliance

Inventory & Cost Control:

Manage the section's inventory, diligently rotate stock (

FIFO

), and implement measures to minimize wastage. Assist in meeting food cost targets.

Hygiene & Safety:

Strictly adhere to all kitchen

hygiene and safety standards

(e.g., HACCP principles).

Menu Development:

Contribute actively to menu evolution by suggesting new or innovative Continental items.
III. Skills, Qualifications, & Experience

A. Essential Skills

Deep

knowledge and practical experience

in Continental/Western cooking techniques. Strong

leadership, communication, and team-management

capabilities. Exceptional ability to work efficiently and remain composed

under pressure

. Thorough understanding of professional

food safety and sanitation

protocols.

B. Qualifications

A

Diploma or Degree in Culinary Arts

or Hotel Management is often required.

C. Experience Profile

Previous experience

operating a station within a professional Continental kitchen environment is mandatory.

CDP Level:

Typically requires

3-5 years

of progressive culinary experience.

Senior CDP:

May require

6-8 years

of overall experience, demonstrating greater autonomy and team leadership.
Job Types: Full-time, Permanent

Pay: ?30,000.00 - ?38,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Paid time off Provident Fund
Work Location: In person