Continental Cook

Menu Planning & Execution: Design and prepare authentic Continental dishes such as pastas, steaks, salads, soups, and classic sauces (e.g., Béchamel, Hollandaise).

 * Station Management: Organize and manage the "hot" or "cold" stations, ensuring all ingredients are prepped (mise en place) before service starts.

 * Quality Control: Taste-test dishes to ensure they meet flavor standards and check the freshness of ingredients daily.

 * Plating & Presentation: Arrange food on plates creatively, as visual appeal is a hallmark of Continental dining.

 * Hygiene & Safety: Adhere to strict health and safety standards (like HACCP), maintain a clean workstation, and manage proper food storage.

 * Inventory Management: Monitor stock levels, minimize wastage, and assist in ordering supplies.

### Required Skills

 * Technical Expertise: Mastery of cooking methods like grilling, poaching, and baking, as well as specialized knife skills (julienning, dicing).

 * Sauce Mastery: Deep knowledge of the "mother sauces" and their derivatives.

 * Creativity: Ability to modify recipes for dietary needs (vegan, gluten-free) or create seasonal specials.

 * Time Management: Capable of multitasking in high-pressure, fast-paced environments like hotels or fine-dining restaurants.

 * Cultural Knowledge: Understanding the history and regional flavor profiles of European dishes.