Required Experience
Minimum 2–3 years of experience as a Continental Cook or Chef. Experience working in hotels, restaurants, or resorts preferred. Hands-on experience with grilling, sautéing, baking, and sauce-making.
Minimum 2–3 years of experience as a Continental Cook or Chef. Experience working in hotels, restaurants, or resorts preferred. Hands-on experience with grilling, sautéing, baking, and sauce-making.
Diploma/Certificate in Culinary Arts (preferred). Basic food safety and hygiene training. Formal education is a plus, but practical experience is highly valued.
Strong knowledge of Continental cuisine. Good knife skills and cooking techniques. Ability to follow recipes and maintain consistency. Time management and multitasking skills. Creativity in food presentation. Ability to work under pressure in a busy kitchen. Basic knowledge of kitchen hygiene and safety.