Full job description

• Take responsibility for the day-to-day operation of the assigned Continental kitchen section.
• Prepare, cook, and present a variety of Continental and European dishes to hotel standards.
• Ensure all food is prepared according to standardized recipes, portion sizes, quality specifications, and presentation guidelines.
• Complete mise en place before service and ensure adequate preparation for breakfast, lunch, dinner, banquets, room service, and other hotel outlets as required.
• Maintain consistently high standards of taste, texture, temperature, freshness, and presentation.
• Prepare and handle meat, poultry, seafood, vegetables, pasta, sauces, soups, stocks, and other Continental cuisine items.
• Coordinate closely with the Sous Chef and other kitchen sections to ensure smooth and timely food service.
• Monitor food levels during service and replenish items as required.
• Ensure all ingredients are properly stored, labelled, dated, and rotated.
• Maintain high standards of food hygiene, personal hygiene, sanitation, and food safety in accordance with hotel policies and HACCP requirements.
• Support the preparation and execution of hotel banquets, conferences, events, buffets, and special functions.
• Assist in developing daily specials, new dishes, and menu items under the direction of the Chef.
• Train, guide, and supervise Commis Chefs and other junior kitchen colleagues within the assigned section.
• Work Location: In person