Job Description

Key Responsibilities:

• Food Preparation & Cooking :
• Prepare and cook a variety of continental dishes, such as European, Mediterranean, French, and Italian cuisine, according to menu specifications and established recipes.
• Ensure that dishes are prepared with the highest standards of taste, presentation, and quality.
• Plan and organize food preparation in advance to ensure all ingredients are prepped and ready for service.
• Monitor and maintain the consistency of dishes, ensuring quality, portion size, and presentation align with the restaurant's or hotel's standards.
• Supervision of Kitchen Staff :
• Supervise and guide junior kitchen staff (commis chefs, kitchen assistants) in the preparation and cooking of continental dishes.
• Ensure proper training of staff on the continental section of the kitchen, including techniques, safety, and hygiene procedures.
• Delegate tasks effectively, ensuring kitchen staff works efficiently and effectively during service.
• Maintain a positive and productive team environment, motivating staff and addressing any performance or behavioral issues.
• Menu Development & Planning :
• Collaborate with the Head Chef and Sous Chef to develop, update, and plan the continental section of the menu, including seasonal variations and new dishes.
• Ensure that menu items meet customer preferences and dietary requirements.
• Experiment with new techniques and ingredients to innovate or improve the continental menu offerings.
• Assist in the creation and planning of buffet setups, banquets, and special events related to continental cuisine.
• Inventory Management :
• Oversee the ordering and stock management of ingredients for the continental section, ensuring availability of quality products while minimizing waste.
• Check the quality and freshness of ingredients received from suppliers and ensure they meet required standards.
• Maintain accurate records of stock levels and report any discrepancies or low stock levels to the Sous Chef or Head Chef.
• Quality Control & Consistency :
• Ensure that every dish leaving the continental section meets the restaurant's or hotel's standards for quality, flavor, and presentation.
• Conduct regular quality control checks during preparation and cooking to ensure consistency in taste and presentation.
• Review guest feedback regarding continental dishes and adjust recipes or processes if needed.
• Health, Safety, and Hygiene Compliance :
• Ensure that all food preparation, cooking, and storage practices comply with local health and safety regulations, as well as hotel or restaurant hygiene standards.
• Maintain cleanliness in the kitchen, ensuring the continental section is free from hazards and organized.
• Adhere to proper food handling procedures to avoid cross-contamination and foodborne illnesses.
• Ensure kitchen equipment used in the continental section is cleaned, maintained, and stored correctly.
• Daily Kitchen Operations :
• Manage the continental section during service, ensuring that all dishes are prepared and served promptly and to a high standard.
• Coordinate with other sections of the kitchen to ensure smooth and efficient operations, especially during peak service times.
• Monitor cooking times and ensure that dishes are prepared according to guest orders or menu specifications.
• Assist with the plating and garnishing of dishes, ensuring presentation standards are met.
• Training and Development :
• Provide on-the-job training and mentorship to junior chefs, sharing knowledge of continental cooking techniques, presentation, and best practices.
• Stay updated with industry trends, new techniques, and innovations in continental cuisine and pass on relevant knowledge to the team.
• Participate in training programs, workshops, or cooking demonstrations organized by the hotel or restaurant.
• Collaboration with Other Departments :
• Work closely with the front-of-house staff (servers, managers) to ensure seamless communication regarding orders and guest requirements.
• Collaborate with the Head Chef, Sous Chef, and other kitchen team members to ensure the kitchen is fully stocked, organized, and running efficiently.
• Work with the purchasing department to source quality ingredients for the continental section and ensure timely deliveries.

Skills & Qualifications:

• Education :
• Culinary Arts Degree or equivalent (preferred).
• Formal training in continental cuisine is a significant advantage.
• Experience :
• A minimum of 3-5 years of experience in a professional kitchen, with at least 1-2 years as a Chef de Partie, specializing in continental cuisine.
• Experience with a variety of cooking techniques and ingredients common in European, Mediterranean, and other continental cuisines.
• Skills :
• Extensive knowledge of continental cooking techniques, flavor profiles, and presentation styles.
• Strong leadership and supervisory skills to manage and motivate kitchen staff.
• Excellent time management and organizational skills, especially during service.
• Ability to multitask and handle high-pressure situations during peak hours.
• Good communication skills to interact with kitchen staff and front-of-house team.
• Creativity and willingness to experiment with new dishes and techniques.
• Physical Requirements :
• Ability to stand for long periods and work in a fast-paced, hot, and sometimes noisy kitchen environment.
• Must be able to lift heavy items (up to 25-30 pounds) and carry kitchen equipment.
• Good manual dexterity to handle kitchen tools, knives, and equipment.

Work Environment:

• The role is based in a kitchen environment, which can be fast-paced and hot, particularly during busy service hours.
• The CDP will be required to work in close proximity to other kitchen staff and may be exposed to high temperatures, hot surfaces, and equipment.
• The kitchen may also have noise from cooking appliances, machines, and other staff members.

Working Hours:

• Full-time position, typically involving shifts including weekends, holidays, and evenings depending on the restaurant's or hotel's operating hours.
• Shift hours may vary, with the possibility of early mornings or late nights depending on the service schedule.

Job Types: Full-time, Permanent

Pay: ?22,500.00 - ?25,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Schedule:

• Day shift

Experience:

• total work: 1 year (Preferred)

Work Location: In person