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.
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.