Head Chef Continental

As the Head Chef Continental, you will be responsible for leading the operations of the Continental kitchen, developing menus, maintaining food quality, and upholding presentation standards. Your role will involve ensuring consistent culinary excellence, fostering team development, controlling costs, and enforcing hygiene and safety protocols. Key Responsibilities: - Oversee the daily operations of the Continental kitchen section. - Plan and design creative Continental menus in line with brand standards and seasonal availability. - Ensure that food quality, taste, and presentation consistently meet premium standards. - Train, mentor, and manage kitchen team members to uphold consistency in performance. - Supervise food preparation, portioning, and plating processes. - Maintain control over food cost and wastage to maximize profitability. - Collaborate with the Executive Chef on menu engineering, promotions, and special events. - Monitor kitchen hygiene, cleanliness, and safety according to HACCP standards. - Manage inventory levels and liaise with the purchase department for requisitions. - Conduct regular team briefings, tastings, and performance reviews. Qualifications Required: - Diploma or Degree in Hotel Management / Culinary Arts. - A minimum of 5-8 years of experience in Continental cuisine, with at least 2-3 years in a leadership role. - Strong knowledge of European and modern Continental dishes. - Excellent leadership, time management, and organizational skills. - Ability to maintain high standards under pressure. - Familiarity with food cost analysis, menu planning, and kitchen operations software. In addition to the above details, the job also requires expertise in Continental & Western cuisine, team leadership and staff training, creativity and menu innovation, food safety & hygiene compliance, as well as cost and inventory management.,