-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.