-Key Responsibilities:
1. Food Preparation: Prepare and cook a variety of continental dishes, ensuring high quality and consistency in taste and presentation.
2. Menu Planning: Assist in creating and updating the menu by suggesting new dishes and incorporating seasonal ingredients.
3. Ingredient Management: Maintain inventory of all necessary ingredients, ensuring freshness and proper storage.
4. Hygiene Standards: Adhere to strict hygiene and safety standards in the kitchen, following all food safety regulations.
5. Team Collaboration: Work closely with other kitchen staff to coordinate cooking schedules and ensure timely service.
6. Customer Service: Interact with customers to understand their preferences and accommodate special requests.
-Required Skills and Expectations:
1. Experience in Continental Cuisine: Must have at least 1-7 years of experience in preparing continental dishes, showcasing expertise in various cooking techniques.
2. Culinary Diploma: Possess a culinary diploma or relevant certification to demonstrate formal training in the culinary arts.
3. Baking Skills: Proficient in baking a variety of bread, pastries, and desserts to complement the main course offerings.
4. Chinese Cuisine: Familiarity with Chinese cooking methods and flavors to diversify the menu options.
5. Catering Experience: Previous experience in catering or banquet services is preferred to handle large-scale food preparation efficiently.