Job Description

Key Responsibilities1. Food Preparation & Cooking

Prepare, cook, and present a variety of continental dishes such as pastas, pizzas, grills, sauces, and salads. Ensure food is cooked to the highest standards of taste, texture, and presentation. Experiment with new recipes and incorporate seasonal ingredients to enhance the menu.

2. Menu Planning & Development

Design and update continental menus in line with customer preferences and market trends. Suggest innovative dishes, fusion ideas, and special menus for promotions or events. Maintain portion control, standard recipes, and consistency in all dishes.

3. Kitchen Management

Supervise and coordinate activities of kitchen staff in the continental section. Ensure cleanliness, hygiene, and proper organization in the work area. Maintain proper storage, labeling, and rotation of food supplies.

4. Quality Control & Standards

Adhere to food safety, hygiene, and sanitation regulations. Ensure dishes meet restaurant standards before serving. Monitor and maintain quality, freshness, and consistency of all ingredients used.

5. Inventory & Cost Management

Monitor stock levels, order supplies, and manage inventory for the continental section. Control food costs and minimize wastage while maintaining quality.

6. Collaboration & Training

Work closely with the Head Chef, Sous Chef, and other kitchen sections. Train junior chefs, commis, and kitchen staff in continental cooking techniques. Maintain a positive, team-oriented work environment.

7. Customer Experience

Support in menu presentations to guests during special events. Incorporate feedback to refine recipes and improve service quality.
Job Type: Full-time

Pay: ?20,000.00 - ?30,000.00 per month

Application Question(s):

What is your current salary?
Experience:

Chef: 3 years (Preferred)
Work Location: In person