Requirements

• Strong knowledge of continental cuisine and cooking techniques.
• Ability to manage a kitchen section independently.
• Good leadership and communication skills.
• Knowledge of food cost control and inventory management.
   

Key Responsibilities

• Manage and supervise the assigned kitchen section.
• Prepare and cook continental dishes according to recipes and quality standards.
• Ensure consistency in taste, presentation, and portioning.
• Train, guide, and supervise Commis Chefs and kitchen staff.
• Monitor stock levels and coordinate ingredient requisitions.
• Maintain food safety, hygiene, and HACCP standards.
• Control food costs, wastage, and inventory within the section.
• Assist in menu development, recipe standardization, and new product trials.
• Ensure smooth kitchen operations during service hours.