Continental Chef

Manage and supervise the assigned kitchen section.

Prepare and cook continental dishes according to recipes and quality standards.

Ensure consistency in taste, presentation, and portioning.

Train, guide, and supervise Commis Chefs and kitchen staff.

Monitor stock levels and coordinate ingredient requisitions.

Maintain food safety, hygiene, and HACCP standards.

Control food costs, wastage, and inventory within the section.

Assist in menu development, recipe standardization, and new product trials.

Ensure smooth kitchen operations during service hours.

Requirements

Strong knowledge of continental cuisine and cooking techniques.

Ability to manage a kitchen section independently.

Good leadership and communication skills.

Knowledge of food cost control and inventory management.

3–6 years of relevant experience in continental kitchens.