Continental Chef

A dynamic team is expanding and looking for the right talent. Key Responsibilities: - Plan, prepare, and execute continental dishes with a focus on quality, presentation, and taste. - Develop and improve recipes, ensuring alignment with company standards and customer preferences. - Supervise, train, and mentor junior chefs, cooks, and kitchen staff in continental cuisine techniques. - Oversee daily kitchen operations, including preparation, cooking, plating, and serving of continental dishes. - Monitor ingredient quality and stock levels to ensure consistency and minimize wastage. - Collaborate with the Production Manager and procurement team to ensure timely availability of ingredients. - Maintain a clean, organized, and sanitary kitchen environment at all times. - Ensure compliance with health, safety, and food hygiene regulations. - Implement portion control and presentation standards to maintain consistency across all outlets. - Create prep lists, production schedules, and coordinate with other kitchen sections to ensure smooth operations. - Develop seasonal and special menus, incorporating new dishes to enhance customer experience. - Conduct quality checks on all dishes before they leave the kitchen. - Monitor kitchen equipment, report maintenance issues, and ensure proper usage. - Participate in cost management by analyzing food costs, minimizing wastage, and optimizing resources. - Respond to customer feedback related to continental dishes and make improvements as needed. - Any other duties assigned by management to support kitchen operations and business objectives. Required Qualifications: - Culinary Degree or Diploma in Culinary Arts, Hotel Management, or equivalent. - Minimum of 3 - 5 years’ experience as a Continental Chef or in a similar role in a professional kitchen. - Proven knowledge of continental cuisine, techniques, and international cooking standards. - Strong leadership and team management skills. - Ability to work under pressure and manage multiple tasks simultaneously. - Excellent organizational and communication skills. - Knowledge of kitchen safety, sanitation standards, and food hygiene practices.