Cdp continental

Key Responsibilities : Food Preparation & Production

Prepare, cook, and present dishes within the continental section according to standard recipes.

Maintain portion control, taste, and presentation consistency.

Ensure all mise-en-place is prepared before service.

2. Kitchen Operations Supervise and coordinate the work of Commis chefs in the section.

Ensure all kitchen equipment and work areas are cleaned and maintained properly.

Report maintenance issues to the Sous Chef or Executive Chef. Quality & Hygiene

Follow all hygiene and safety protocols (HACCP standards).

Maintain high standards of cleanliness and food safety at all times.

Conduct regular checks on food storage and labeling. Inventory & Cost Control

Manage inventory for the section, ensuring minimal wastage.

Assist in stock rotation and requisition of ingredients.

Support in achieving food cost targets. Team Collaboration

Work closely with other sections to ensure smooth kitchen operations.

Support training and mentoring of junior kitchen staff.

Communicate effectively during service to ensure timely delivery. Requirements :

Diploma / Degree in Hotel Management or Culinary Arts.

3–5 years of experience in a similar role in a reputed restaurant / hotel.

Strong knowledge of continental cuisine (pasta, grills, sauces, steaks, salads, etc.). Familiarity with kitchen safety, sanitation, and food-handling practices.

Ability to work in a high-pressure environment with attention to detail. Key Skills :

Expertise in Continental cooking techniques.

Time management and multitasking abilities.

Leadership and team coordination.

Creativity and innovation in menu planning.

Strong communication and discipline.