Continental Cook

Job title: Continental Chef- Commi-I,II,III

Department: Restaurants and Food Service

About the role

A Continental Chef specialises in continental cuisine and runs the continental section of a kitchen. They prepare European dishes, sauces, grills, pastas and salads to standard, develop continental menu items, and lead the commis in their section. The role blends cuisine expertise with section leadership. A good Continental Chef delivers authentic, consistent continental dishes, keeps the section prepped and clean, controls cost and portion, and raises the standard of continental food on the menu.

Key responsibilities

• Prepare continental dishes, sauces, grills, pastas and salads to standard.
• Develop and refine continental menu items and standard recipes.
• Run the continental section and keep its mise en place ready.
• Lead and train the commis in continental cooking techniques.
• Control portion, quality and wastage in the continental section.
• Source and check speciality continental ingredients with the store.
• Keep the section clean and food safe through service.
• Plate and send continental dishes on time during service.
• Support banquets and events with continental menus and live counters.

Requirements

• Diploma or degree in culinary arts
• Specialisation or experience in continental cuisine
• Food safety awareness
• 1 to 5 years in kitchens with continental experience