Prepare and cook a variety of continental dishes, including appetizers, main courses, and desserts, using fresh ingredients and following standard recipes.
Quality Control:
Ensure that dishes meet taste and presentation standards.
Hygiene and Safety:
Maintain a clean and organized kitchen environment, adhering to food safety and sanitation regulations.
Menu Planning and Development:
May assist in planning and developing menus, and can also develop new dishes and specials.
Training and Supervision:
Train and supervise junior chefs and kitchen staff.
Teamwork:
Work collaboratively with other kitchen staff, including chefs, assistants, and service teams.
Job Types: Full-time, Permanent