Continental Kitchen Lead

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 :

Key Skills :