Job Description

Job Summary: Continental Chef

Continental Chef is responsible for the daily food preparation and execution of duties assigned by superiors to ensure that the restaurant's standards and quality are met. This role involves following instructions from immediate supervisors, coordinating with the other Chef, supervising junior chefs or commis, and maintaining high standards of food quality and safety.

Key Responsibilities:

• Daily Food Preparation:
• Prepare and cook Chinese dishes according to the restaurant's menu and standards.
• Ensure that all food is prepared and presented in a timely manner.
• Coordination and Supervision:
• Coordinate daily tasks with the Sous Chef to ensure smooth kitchen operations.
• Supervise junior chefs or commis, providing guidance and support as needed.
• Quality Control:
• Estimate daily production needs and adjust recipes and quantities accordingly.
• Check the quality of raw and cooked food products to ensure they meet the restaurant's standards.
• Equipment Management:
• Operate and maintain all kitchen equipment, reporting any malfunctions or maintenance needs.
• Ensure that equipment is used correctly and safely.
• Communication and Teamwork:
• Foster effective communication between kitchen staff and maintain a secure and friendly working environment.
• Establish and maintain good inter-departmental working relationships.
• Menu and Cost Management:
• Utilize excellent knowledge of menu creation to maintain quality while controlling costs in a high-volume food business.
• Assist in the development of new dishes and menu items as required.
• Hygiene and Safety:
• Ensure personal responsibility for hygiene, safety, and the correct use of equipment and utensils.
• Adhere to all health and safety regulations to provide a safe working environment.
• Deadline Management:
• Produce own work in accordance with deadlines and assist in motivating others to achieve set goals.

Qualifications:

• Proven experience in Chinese cuisine, with a strong knowledge of traditional and contemporary dishes.
• Experience in a supervisory role within a kitchen environment.
• Ability to estimate production needs and ensure food quality.
• Strong understanding of equipment operation, maintenance, and safety protocols.
• Excellent communication skills and ability to work collaboratively with a team.
• Demonstrated ability to create and manage menus, control costs, and maintain quality standards.

Job Types: Full-time, Permanent

Pay: ?17,000.00 - ?25,000.00 per month

Benefits:

• Food provided
• Leave encashment
• Paid time off

Supplemental Pay:

• Overtime pay
• Performance bonus
• Yearly bonus

Work Location: In person