Continental- DCDP

1- Preparing, cooking, and presenting high-quality dishes within the specialty section.n

2- Assisting the executive chef and sous chef to define menu concepts and develop dishes.n

3- Helping with the management of health and safety practices.n

4- Monitoring supplies and assisting with recipe costing and inventory control .n

5- Operate and maintain all department equipment and report any problems

1- Preparing, cooking, and presenting high-quality dishes within the specialty section.n

2- Assisting the executive chef and sous chef to define menu concepts and develop dishes.n

3- Helping with the management of health and safety practices.n

4- Monitoring supplies and assisting with recipe costing and inventory control .n

5- Operate and maintain all department equipment and report any problems