- Food Preparation & Cooking: Prepare and cook continental dishes (steaks, seafood, pasta, grill items, soups, and salads) following standardized recipes.
- Station Management: Manage mise en place (ingredient prep and organization) and maintain smooth operations during peak service hours like breakfast, lunch, or dinner.
- Staff Supervision: Guide, mentor, and supervise junior kitchen workers, including Commis chefs and kitchen assistants.
- Quality & Safety Control: Maintain hygiene, cleanliness, and food safety rules in compliance with HACCP and local sanitation guidelines.
- Inventory & Waste Management: Monitor stock levels for the section, assist with inventory checks, control portion sizes, and minimize food waste.
- Menu Collaboration: Work alongside the Head Chef to test seasonal specials or create recent continental menu items