Continental - CDP

Role Overview: You will be responsible for preparing, producing, and presenting continental food as per Five Star standards and within budget in accordance with company policy. Key Responsibilities: - Prepare, cook, and produce food to the company's standard, with particular emphasis on presentation, hygiene, and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for yourself and for all staff under your supervision. - Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions. - Handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Qualification Required: - Minimum 4 years of experience in Continental Cuisine & hands-on cooking including: - Experience in a high-pressure Resort environment, preferably in a commercial or industrial setting. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail. Role Overview: You will be responsible for preparing, producing, and presenting continental food as per Five Star standards and within budget in accordance with company policy. Key Responsibilities: - Prepare, cook, and produce food to the company's standard, with particular emphasis on presentation, hygiene, and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for yourself and for all staff under your supervision. - Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions. - Handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Qualification Required: - Minimum 4 years of experience in Continental Cuisine & hands-on cooking including: - Experience in a high-pressure Resort environment, preferably in a commercial or industrial setting. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.