Continental Cook

Pizza Chef & Continental Commis 1 – Combined ResponsibilitiesA Pizza Chef & Continental Commis 1 in a café is responsible for preparing pizza and Continental dishes while maintaining food quality, hygiene, consistency, and efficient kitchen operations.

1. Key ResponsibilitiesPizza Preparation
2. 
   

• Prepare pizza dough according to the café's standard recipe.
• Handle dough portioning, stretching, shaping and proofing.
• Prepare pizza sauces, cheese, toppings and garnishes.
• Operate pizza oven and maintain appropriate baking temperature.
• Ensure proper cooking, crust texture and presentation.
• Maintain consistency in pizza size, toppings and portioning.

1. Continental Food Preparation
2. 
   

• Prepare Continental dishes such as pasta, burgers, sandwiches, wraps, salads, soups, starters and grilled items.
• Prepare basic sauces, dressings, dips and accompaniments.
• Follow standardized recipes and cooking procedures.
• Maintain consistent taste, quality and presentation.

1. Mise-en-Place & Station Management
2. 
   

• Complete daily mise-en-place before service.
• Keep the pizza and Continental sections properly stocked.
• Organize ingredients, utensils and equipment for smooth operations.
• Replenish ingredients during busy service periods.

1. Cooking & Order Execution
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• Handle baking, grilling, sautéing, frying and roasting as required.
• Read and execute orders accurately and efficiently.
• Manage multiple orders during peak café hours.
• Coordinate with the kitchen and service team for timely dispatch.

1. Food Quality & Presentation
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• Maintain proper portion sizes and recipe standards.
• Ensure attractive and consistent plating.
• Check taste, temperature, texture and appearance before dispatch.
• Maintain high standards of food quality.

1. Hygiene & Food Safety
2. 
   

• Maintain personal and kitchen hygiene.
• Follow FSSAI food-safety and sanitation practices.
• Prevent cross-contamination.
• Properly label, date and store ingredients.
• Follow FIFO practices.

1. Inventory & Cost Control
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• Monitor availability of pizza and Continental ingredients.
• Inform the senior chef about shortages or damaged ingredients.
• Follow portion-control standards.
• Minimize food wastage and maintain proper storage.

1. Kitchen Equipment
2. 
   

• Operate pizza ovens, grills, fryers, salamanders, mixers and other kitchen equipment safely.
• Maintain cleanliness of equipment after use.
• Report equipment faults to the senior chef or management.

1. Team Coordination
2. 
   

• Work closely with the CDP, Sous Chef, Head Chef, Commis 2/3 and kitchen helpers.
• Support other kitchen sections when required.
• Assist junior team members with preparation and station procedures.

1. Closing & Cleaning Duties

• Clean and sanitize the workstation after service.
• Store remaining ingredients correctly.
• Ensure equipment is switched off and cleaned.
• Prepare the station for the next shift.

Candidate ProfilePreferred experience: 1–3 years in a café, restaurant, QSR, hotel or similar food-service operation.

Essential skills:

Pizza Making + Dough Handling + Oven Operation + Pasta + Burgers + Sandwiches + Salads + Basic Continental Cuisine + Mise-en-Place + Food Hygiene + Portion Control + Fast Service Execution.