Key Responsibilities
Prepare and cook a wide range of continental dishes including Italian, French, Mediterranean, and European cuisines
Ensure consistency in taste, presentation, and portion control
Assist in menu planning and development, including specials and seasonal menus
Maintain food safety, hygiene, and sanitation standards (HACCP/ISO where applicable)
Manage kitchen inventory, stock rotation, and minimize food wastage
Coordinate with kitchen staff to ensure smooth kitchen operations
Monitor food quality and freshness of ingredients
Ensure compliance with company and local health regulations
Train and guide junior kitchen staff when required
Maintain cleanliness and organization of the kitchen and workstations