Job Description

A continental chef's responsibilities include:
Preparing, cooking, and presenting continental dishes
Planning seasonal dishes and specials
Studying recipes and setting up menus
Training and supervising junior chefs
Managing kitchen staff and delegating tasks
Ensuring safety and sanitation practices in the kitchen
Monitoring food and labor costs
Keeping up with industry trends and creating new recipes
Assisting with stock ordering and monitoring procedures
Participating in meetings, training, and forums .

Chef Responsibilities: Ensuring that all food is of excellent quality and served in a timely manner. Planning the menu, keeping in mind budget, and availability of seasonal ingredients. Overseeing all kitchen operations. Coordinating kitchen staff, and assisting them as required. Training staff to prepare and cook all the menu items. Taking stock of ingredients and equipment, and placing orders to replenish stock. Enforcing safety and sanitation standards in the kitchen. Creating new recipes to keep the menu fresh. Keeping up to date with industry trends. Receiving feedback and making improvements where necessary.

Job Types: Full-time,

Schedule:

Day shift Fixed shift Morning shift
Supplemental Pay:

Yearly bonus
Work Location: In person

Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?25,000.00 per month

Schedule:

Day shift Evening shift Fixed shift Morning shift Weekend availability
Supplemental Pay:

Yearly bonus
Work Location: In person