Cuisine preparation:
Prepare, cook, and present a wide range of continental dishes (European cuisine like French, Italian, Spanish) with precision, focusing on quality, seasoning, and portion control.
Menu development:
Create new recipes and refine existing ones in collaboration with senior chefs to meet high culinary standards.
Quality and presentation:
Ensure all food served meets the establishment's quality standards and customer expectations, with eloquent presentation.
Kitchen management:
Maintain cleanliness and organization of the kitchen workspace.
Monitor and manage food waste.
Conduct quality checks on ingredients and finished products.
Manage inventory, order supplies, and control food costs.
Staff supervision:
Supervise and train junior chefs and kitchen staff.
Compliance and safety:
Implement and ensure compliance with all health, safety, and hygiene regulations in the kitchen.
Collaboration:
Work with senior chefs, culinary designers, and other kitchen staff to create a cohesive and efficient team.
Essential skills
Proficiency in various continental cooking techniques.
Creativity and innovation in recipe development.
Strong understanding of food safety and sanitation practices.
Inventory and cost control management.
Leadership and team management skills.
Attention to detail in preparation and presentation.