Key Responsibilities
Prepare and cook a variety of Continental dishes as per standardized recipes.
Ensure proper taste, presentation, portion size, and food quality.
Handle preparation of sauces, soups, pasta, sandwiches, salads, and other Continental items.
Maintain consistency in food quality and presentation.
Follow food safety, hygiene, and sanitation standards.
Ensure proper storage and handling of ingredients.
Monitor stock of kitchen ingredients and inform the supervisor about shortages.
Maintain cleanliness and organization of the kitchen and workstations.
Minimize food wastage and maintain proper portion control.
Coordinate with other kitchen staff to ensure timely order preparation.
Follow company SOPs and instructions from the Chef/Kitchen Manager.