Grill Chef - Continental Cuisine

Role overview

Kitchen duties

• Prepare continental grilled dishes, including meat, poultry, seafood, steaks, burgers, and vegetables; prepare marinades, sauces, seasonings, and garnishes.
• Operate and maintain grills, charbroilers, salamanders, and other kitchen equipment safely; cook items to required temperatures and customer preferences.
• Follow approved recipes, portion sizes, cooking methods, and presentation standards; check ingredient freshness and maintain mise en place.
• Coordinate with the kitchen team for timely service; handle, store, label, and rotate food according to FIFO procedures.
• Monitor stock and report shortages; minimize food waste through portion control and efficient ingredient use.
• Maintain grill-station hygiene and cleanliness, follow HACCP and company food-safety standards, and clean and shut down the station after service.
• Report equipment, food-quality, or safety concerns to the Chef; assist with training Commis Chefs and Kitchen Helpers and support other sections when needed.
• Perform other duties assigned by the Chef or management.

Requirements

• Have at least one year of experience as a Grill Chef or in a similar position, with experience in continental cuisine and grilled food preparation.
• Know meat cuts, cooking temperatures, grilling techniques, marinades, and food-safety and hygiene procedures.
• Work efficiently in a fast-paced restaurant and demonstrate teamwork, communication, and consistency in taste, quality, and presentation.
• A culinary qualification or relevant professional training is preferred.

Key skills

• Continental cuisine; grilling and charbroiling; steak, meat, seafood, and poultry preparation.
• Marinades and sauces; temperature and portion control; food presentation; mise en place.
• Food safety and hygiene; waste control; teamwork and time management.

Work location

• Work is in person.