Continenal Chef (CDP)

: Oversee daily food preparation and service operations in the Continental station. Dish Preparation : Cook and plate Continental dishes—including soups, salads, pastas, pizzas, sauces, and main courses—following standard recipes. Mise en Place : Prepare all ingredients, tools, and workstation setups prior to service hours. Quality & Portion Control : Monitor taste, texture, temperature, presentation, and portion sizes for every order. Inventory & Wastage : Track stock levels, rotate ingredients to prevent spoilage, and help minimize kitchen wastage. Staff Supervision : Guide, train, and delegate tasks to junior kitchen staff and Commis chefs. Hygiene & Safety : Maintain strict compliance with food safety, sanitation, and HACCP standards. [1, 2, 3, 4, 5, 6, 7, 8]