Continental Cook

Job Title: Commis 3 – Continental Cuisine

Job Overview

The Commis 3 (Continental) is an entry-level culinary professional responsible for assisting senior chefs (Commis 1, 2, Demi Chef de Partie, and Chef de Partie) in the daily operations of the Continental kitchen section. The primary focus of this role is basic food preparation (mise en place), maintaining strict hygiene standards, and learning core continental culinary techniques.

Key Responsibilities & Duties

1. Food Preparation & Cooking (Mise en Place)

• Execute daily preparation tasks such as washing, peeling, chopping, and slicing vegetables, meats, and herbs.

• Assist in preparing basic Continental menu items including salads, sandwiches, pasta, basic sauces, soups, and breakfast items according to standard operating procedures (SOPs).

• Ensure all food preparation is done in correct quantities as directed by the supervisor to minimize wastage.

2. Kitchen Operations & Support

• Support senior kitchen staff during peak service hours to ensure timely food delivery.

• Familiarize yourself with and operate basic kitchen machinery and equipment safely (e.g., blenders, slicers, grills).

• Follow standard recipes accurately to maintain consistent quality, taste, and presentation.

3. Food Safety, Hygiene & Cleanliness

• Maintain a high standard of personal hygiene and wear a clean, proper uniform at all times.

• Ensure your assigned workstation, countertops, and storage areas are kept clean, sanitized, and organized.

• Adhere strictly to food safety guidelines, including daily temperature checks, proper food labeling, rotation (FIFO), and storage protocols.

• Handle cleaning chemicals safely in accordance with kitchen safety standards.

4. Inventory & Delivery Assistance

• Assist in receiving and properly storing daily food deliveries.

• Monitor stock levels on your section and promptly report any shortages or defects to a senior chef.

Skills & Qualifications

• Education: A Culinary Certificate/Diploma or a degree in Hotel Management is highly preferred, though not mandatory if the candidate has strong practical skills.

• Experience: 1 to 2 year of experience in a commercial kitchen (Freshers/Trainees with a strong passion for continental food are welcome).

• Technical Skills: Basic knowledge of Continental ingredients, continental cooking techniques, and kitchen tools.

• Soft Skills: Strong willingness to learn, ability to take direction, good communication skills, and a high level of punctuality.

• Physical Demands: Ability to work on your feet for extended periods and handle a fast-paced, heated kitchen environment.

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