Continental Cook

KRA – Chef Food Quality & Consistency – Maintain consistent taste, quality, presentation, and portion size. Kitchen Operations – Ensure smooth day-to-day kitchen operations and proper coordination with the team. Recipe & SOP Compliance – Follow standardized recipes, preparation methods, and kitchen SOPs. Food Cost Control – Control wastage, portioning, yield, and food cost as per approved targets. Hygiene & Food Safety – Maintain high standards of personal hygiene, kitchen cleanliness, storage, and food safety. Inventory Management – Monitor stock levels, ensure proper storage, and coordinate timely requirements with the store/procurement team. Team Management & Training – Guide, train, and supervise kitchen staff while maintaining discipline and productivity. Menu & Product Development – Support new product development, recipe trials, seasonal menus, and continuous improvement.