🔹 Key Responsibilities
Prepare and cook a variety of continental dishes (appetizers, mains, sauces, desserts)
Ensure taste, quality, and presentation standards are maintained
Plan and assist in menu development with seasonal ingredients
Maintain mise en place and smooth kitchen operations
Monitor food quality, portion control, and consistency
Supervise and guide junior kitchen staff
Maintain kitchen hygiene, sanitation, and safety standards
Manage inventory, stock rotation, and ordering
Ensure minimal wastage and follow cost control practices