A Continental Chef specialises in continental cuisine and runs the continental section of a kitchen. They prepare European dishes, sauces, grills, pastas and salads to standard, develop continental menu items, and lead the commis in their section. The role blends cuisine expertise with section leadership. A positive Continental Chef delivers authentic, consistent continental dishes, keeps the section prepped and clean, controls cost and portion, and raises the standard of continental food on the menu.
Key responsibilities
Prepare continental dishes, sauces, grills, pastas and salads to standard.
Develop and refine continental menu items and standard recipes.
Run the continental section and keep its mise en place ready.
Lead and train the commis in continental cooking techniques.
Control portion, quality and wastage in the continental section.
Source and check speciality continental ingredients with the store.
Keep the section clean and food protected through service.
Plate and send continental dishes on time during service.
Support banquets and events with continental menus and live counters.
Requirements
Diploma or degree in culinary arts
Specialisation or experience in continental cuisine
Food safety awareness
1 to 5 years in kitchens with continental experience