Continental Cook

Key Responsibilities:

Kitchen Operations Management

· Oversee operations in a designated section of the kitchen.

· Ensure all dishes are prepared according to P.E. recipes and quality standards.

· Ensure food is prepared, plated, and presented efficiently and timely during service.

· Supervise and support kitchen staff during service to ensure all dishes are prepared on time.

· Maintain cleanliness and organization of the assigned section, adhering to hygiene and food safety standards.

Team Supervision and Training

· Supervise, train, and develop junior kitchen staff in the assigned section.

· Delegate tasks effectively, ensuring each team member understands their responsibilities.

· Ensure that staff adhere to uniform and safety standards.

· Assist in conducting training and development programs for the kitchen team to maintain high standards.

Food Quality and Preparation

· Ensure that all food items are prepared according to recipe specifications, with a focus on consistency and quality.

· Perform regular checks on food quality, portion sizes, and presentation.

· Actively engage in prep and cooking activities as required to ensure smooth operations during busy shifts.

· Oversee the preparation of special menu items or seasonal dishes as directed by the Head Chef.

Inventory and Waste Management

· Manage the stock levels in the designated section, ensuring proper rotation and minimizing waste.

· Complete stock and inventory checks as directed by the Head Chef.

· Monitor food usage, wastage, and portion control, reporting discrepancies as necessary.

· Ensure food ordering guides are accurately followed and inventory is stocked efficiently.

NSF/QA Documents: Ensure all required quality assurance and NSF (National Sanitation Foundation) documentation is up to date and followed.

Food Safety and Cleanliness

· Ensure compliance with local food safety and hygiene regulations.

· Oversee the cleanliness of the assigned kitchen area, ensuring it is maintained throughout the shift.

· Follow up on Daily Cleaning Schedules and ensure all tasks are completed.

· Ensure all kitchen equipment and tools are cleaned and sanitized per required standards.

· Assist in completing daily line checks to ensure that all health and safety standards are met.

· Ensure all non-food and food storage shelves are organized and well-maintained.

· Collaboration with Front of House (FoH) and Other Kitchen Stations

· Collaborate with the Head Chef and other kitchen sections to ensure timely and efficient service.

· Communicate with the RGM and front-of-house team to ensure smooth order execution and guest satisfaction.

· Monitor and manage kitchen tickets, ensuring all orders are completed accurately and on time.

· Ensure that all dishes are sent to the pass on time and that the FoH team is kept informed of any issues.

· Reporting and Documentation

• Maintain accurate records for all food prep, orders, and wastage.

• Assist in managing visitors’ logs and ensure proper documentation of kitchen activities.

• Ensure all daily line checks and inventory checks are completed accurately and communicated effectively to the Head Chef and RGM.

· Prep Stations & Functions

• Ensure all prep stations are organized and fully stocked to meet service demands.

• Oversee preparation functions to ensure the kitchen is prepared for each shift, with all ingredients and equipment in place.

• It is a Full Time Cook / Chef job for candidates with 0 - 4 years of experience.