A Continental Cook prepares and executes Continental dishes according to recipes, while also managing kitchen operations, maintaining hygiene, and ensuring quality standards. They may also be involved in menu planning and creating seasonal specials.
Key Responsibilities:
Food Preparation:
Preparing ingredients (chopping, portioning, measuring).
Cooking and executing continental recipes.
Plating and garnishing dishes for presentation.
Kitchen Management:
Maintaining cleanliness and organization of the workspace.
Managing inventory and food storage.
Ensuring adherence to food safety and hygiene standards.
Monitoring ingredient quality and reporting concerns.
Menu Planning:
Participating in menu planning and development.
Creating seasonal dishes and specials.
Teamwork:
Working collaboratively with other kitchen staff.
Supervising and training junior chefs (if applicable).
Other:
Following recipes and cooking techniques accurately.
Ensuring proper cooking temperatures for optimal flavor and presentation.
Adhering to all health, safety, and sanitation regulations.
Need to work Executive residences.