Continental Cook

Key Responsibilities:

• Assist in the preparation and cooking of continental dishes as per standard recipes and presentation guidelines.

• Maintain cleanliness and organization of workstations in compliance with hygiene and safety standards (HACCP).

• Prepare ingredients (chopping, marinating, portioning, etc.) for daily mise en place.

• Support senior chefs in plating and garnishing dishes during service.

• Ensure proper storage, labeling, and rotation of food items to minimize wastage.

• Follow all kitchen policies, procedures, and food safety regulations.

• Communicate effectively with kitchen and service teams to ensure smooth operations.

• Take initiative to learn new recipes, techniques, and kitchen operations.

• Perform other duties assigned by the Chef de Partie or Sous Chef.

Requirements:

• Education: Diploma or certification in Culinary Arts or Hotel Management preferred.

• Experience: 0–1 year of experience in a continental kitchen (internship/training experience accepted).

• Skills:

  • Basic knowledge of continental cuisine and cooking techniques.

  • Understanding of food safety and hygiene standards.

  • Good communication and teamwork skills.

  • Ability to work under pressure and in a fast-paced environment.

• Personal Qualities:

  • Passion for cooking and learning.

  • Punctual, disciplined, and detail-oriented.

  • Positive attitude and willingness to take direction.

• It is a Full Time Cook / Chef job for candidates with 1 - 2 years of experience.