Role Overview:

To lead the Continental/Western cuisine section, creating and executing dishes from Europe and the Americas, focusing on techniques, presentation, and consistency for both a la carte and banquet service.

Key Responsibilities:

• Plan and prepare Continental dishes (pastas, grills, sauces, entrees, desserts).
• Supervise cooks in the Continental section, ensuring quality and timing.
• Develop and cost menus, including specials and banquet menus.
• Maintain standards for portion control, garnishing, and plate presentation.
• Manage inventory and ordering for the section.
• Ensure sanitation and food safety standards (HACCP) are met.

Qualifications:

• Culinary degree/diploma with a focus on Western cuisine.
• 5+ years of experience in Continental kitchen sections, with supervisory experience.
• Expertise in butchery, sauce-making, and various cooking techniques.
• Creative, organized, and able to handle high-volume banquet orders.

• Plan and prepare Continental dishes (pastas, grills, sauces, entrees, desserts).
• Supervise cooks in the Continental section, ensuring quality and timing.
• Develop and cost menus, including specials and banquet menus.
• Maintain standards for portion control, garnishing, and plate presentation.
• Manage inventory and ordering for the section.
• Ensure sanitation and food safety standards (HACCP) are met.

• Expertise in butchery, sauce-making, and various cooking techniques.
• Creative
• Organized
• Able to handle high-volume banquet orders.
• Supervisory skills
• Menu development and costing
• Inventory management
• Knowledge of HACCP standards

• Culinary degree/diploma with a focus on Western cuisine.
• 5+ years of experience in Continental kitchen sections, with supervisory experience.