Education:
Diploma in hotel management
Skills:
1. Continental Cuisine Expertise – Knowledge of European cooking styles, including French, Italian, Mediterranean, and Spanish dishes.
2. Food Preparation & Cooking Techniques – Ability to grill, sauté, roast, bake, and use other essential cooking techniques.
3. Sauce Making – Mastery of mother sauces (béchamel, velouté, espagnole, tomato, and hollandaise) and derivative sauces.
4. Plating & Presentation – Ensuring visually appealing dishes that meet fine-dining standards.
5. Menu Planning & Development – Creating balanced and appealing menu options.
6. Ingredient Knowledge – Understanding of herbs, spices, and flavor pairings used in Continental cuisine.
7. Kitchen Hygiene & Safety – Following HACCP and other food safety regulations.
Additionally:
1. Time Management – Handling multiple orders efficiently.
2. Teamwork – Working closely with kitchen staff to ensure smooth service.
3. Adaptability – Handling pressure and unexpected situations in the kitchen.
4. Creativity – Innovating new dishes and presentations.
5. Communication – Coordinating with chefs, waitstaff, and suppliers.
6. Attention to Detail – Ensuring precise measurements and consistency in flavors.
7. Customer Focus – Understanding guest preferences and dietary requirements.
8. Problem-Solving – Quickly resolving kitchen issues like ingredient shortages or equipment malfunctions.
