Job Description

A Continental Cook prepares and presents high-quality European-style dishes, managing ingredients, ensuring food safety, and maintaining kitchen hygiene while potentially supervising junior staff, focusing on classic techniques, fresh ingredients, and precise plating for an excellent dining experience. They execute recipes, manage their station (mise en place), control stock, and adapt to busy kitchen demands, often requiring culinary training and experience in international cuisine. Key Responsibilities

Food Preparation

: Cook and plate continental dishes (French, Italian, Spanish, etc.) according to recipes and high standards.

Ingredient Management

: Select fresh ingredients, monitor stock levels, control wastage, and manage inventory for their section.

Hygiene & Safety

: Maintain impeccable cleanliness, adhere to HACCP/food safety regulations, and ensure proper food storage.

Quality Control

: Ensure consistent taste, portioning, and presentation across all dishes.

Team Collaboration

: Work with other chefs, support junior staff (Commis), and communicate effectively.

Menu Development

: Assist in creating new recipes or improving existing ones.

Station Management

: Set up and stock their station (grill, sauce, etc.) for smooth service.
Essential Skills & Qualifications

Experience

: Proven experience in professional kitchens, specializing in continental cuisine.

Culinary Skills

: Proficiency in sauteing, grilling, roasting, sauce-making, etc..

Education

: Culinary degree or certification preferred.

Soft Skills

: Attention to detail, multitasking, ability to work under pressure, communication, and organization.
Job Type: Full-time

Pay: ?40,000.00 - ?60,000.00 per month

Benefits:

Food provided Health insurance Leave encashment Provident Fund
Work Location: In person