Continental Cook

A Continental Cook is a mid-level kitchen position, typically working under the supervision of the Executive Chef or Sous Chef. Here are their main responsibilities:

Cooking & Food Preparation They prepare a variety of dishes according to recipes and kitchen standards. They handle cooking techniques like sautéing, grilling, braising, and simmering on their assigned station (often the hot line or sauces section).

Station Management They manage their specific kitchen station, keeping it organized, clean, and stocked with necessary ingredients and equipment during service. They work independently but coordinate with other cooks.

Mise en Place They prepare and organize ingredients before service begins, ensuring everything needed is ready and properly portioned.

Quality Control They maintain consistent quality and presentation of dishes as they leave the kitchen. They follow plating guidelines and presentation standards set by the Chef.

Inventory & Stock They monitor supplies at their station and communicate to the Sous Chef or Chef when items need replenishing.

Food Safety & Sanitation They follow proper food handling, storage, and sanitation procedures. They keep their station clean and maintain health code compliance.

Teamwork & Communication They work collaboratively with other kitchen staff, following orders from the Sous Chef, and adapting to service pace and demands.

Learning & Development They refine cooking skills and learn different techniques and recipes through hands-on experience and mentorship from senior kitchen staff.

A Continental Cook typically has some culinary training or experience and is working toward becoming a Sous Chef or Chef de Partie. The role requires technical cooking skills, attention to detail, and the ability to work under pressure during busy service.

• It is a Full Time Cook / Chef job for candidates with 6 months - 1 years of experience.