Job Description

Project Planning and Execution:

A Continental Cook is responsible for planning daily menus, organizing food preparation schedules, and coordinating with the kitchen team to ensure timely and efficient execution of dishes.

Problem-Solving and Decision-Making:

This role involves quick decision-making to address kitchen emergencies, recipe modifications, and quality control issues to maintain high culinary standards.

Collaboration with Cross-Functional Teams:

Working closely with chefs, sous chefs, and service staff to ensure smooth kitchen operations and timely service delivery, fostering a collaborative environment for culinary success.

Leadership and Mentorship:

Providing guidance and training to junior kitchen staff, demonstrating leadership qualities in the kitchen, and fostering a positive team culture to achieve culinary excellence.

Process Improvement and Innovation:

Continuously seeking ways to enhance kitchen processes, introduce new recipes, and improve food presentation to meet changing customer preferences and industry trends.

Technical or Customer-Facing Responsibilities:

Interacting with guests to understand their preferences, accommodating special dietary requests, and delivering exceptional customer service experiences through culinary expertise.
Required Skills and Qualifications

Technical Skills:

Proficiency in various cooking techniques, knowledge of kitchen equipment operation, experience with food safety regulations, recipe adherence, and menu planning.

Educational Requirements:

High school diploma or equivalent; culinary school certification or relevant apprenticeship preferred.

Experience Level:

2+ years of experience in a similar role, familiarity with Continental cuisine, and a proven track record of culinary success in a hospitality setting.

Soft Skills:

Excellent communication skills, ability to work under pressure, attention to detail, creativity in recipe development, and strong teamwork ethic.

Industry Knowledge:

Understanding of food safety standards, kitchen hygiene practices, menu costing, portion control, and familiarity with sourcing quality ingredients.
Preferred Qualifications

Experience in fine dining establishments or luxury hotels. Holding certifications in food handling and safety. Familiarity with modern cooking trends and fusion cuisine. Demonstrated experience in creating innovative dishes. Participation in culinary competitions or events. Additional language proficiency for diverse guest interactions.
Job Types: Full-time, Permanent

Pay: ?10,000.00 - ?23,000.00 per month

Benefits:

Commuter assistance Food provided Provident Fund
Work Location: In person