Minimum 1–3 years of experience in a Continental kitchen, preferably in a restaurant, café, or hotel.
Good knowledge of Continental cuisine, cooking methods, and food presentation.
Ability to prepare dishes as per standard recipes and portion controls.
Knowledge of sauces, soups, salads, pasta, sandwiches, grills, and other Continental preparations.
Good understanding of food hygiene, safety, and kitchen sanitation standards.
Ability to maintain consistency in taste, quality, and presentation.
Should be able to work efficiently in a fast-paced kitchen environment.
Good teamwork and coordination with CDP, Sous Chef, and other kitchen team members.
Responsible for maintaining cleanliness and proper storage of ingredients and equipment.
Willingness to work in rotational shifts, weekends, and holidays as required.
Candidates with experience in restaurant or hotel kitchens will be preferred.