- Prepare continental dishes such as pasta, pizza, steaks, grilled items, soups, sauces, salads, and sandwiches.
- Prepare breakfast, lunch, and dinner menu items according to recipes and standards.
- Handle grilling, sautéing, roasting, baking, and other continental cooking techniques.
- Ensure consistency in taste, quality, portion size, and presentation.
- Maintain cleanliness and hygiene in the kitchen in accordance with food safety standards.
- Check the freshness and quality of ingredients before use.
- Monitor food storage, labeling, stock rotation, and wastage.
- Coordinate with the Head Chef and other kitchen team members.
- Assist in menu planning, recipe development, and food cost control.
- Follow kitchen safety procedures and ensure proper equipment handling.