Required Continental Chef.

Core Responsibilities of a Continental Chef:

• Food Preparation & Cooking: Executing daily preparation of continental dishes, including sauces, soups, meats, and pasta, while ensuring authentic flavor profiles.
• Menu Planning & Quality Control: Assisting in developing daily or seasonal menus and maintaining high standards for presentation and taste.
• Kitchen Operations: Managing a specific station (e.g., grill, sauté, salad) and coordinating with the kitchen team to maintain flow during peak hours.
• Safety and Hygiene Management: Strictly adhering to food safety regulations (HACCP) and maintaining a clean, organized, and sanitary workstation.
• Inventory Control: Monitoring stock levels and ensuring proper storage of food items to minimize waste and manage costs.
• Training and Mentorship: Mentoring junior staff and training Commis Chefs in continental culinary techniques.

Job Type: Full-time

Work Location: In person