Menu Planning: Collaborate with resort management to develop Continental menus that appeal to guests' preferences and dietary requirements, featuring a variety of dishes from countries such as France, Italy, Spain, and the United States. Food Preparation: Prepare and cook a diverse range of Continental dishes using authentic recipes, fresh ingredients, and traditional cooking techniques, including grilling, roasting, baking, sautéing, and braising to achieve distinct flavors and textures. Recipe Development: Create new recipes and innovative variations of classic Continental dishes, experimenting with ingredients, spices, and cooking methods to introduce creative twists and elevate the dining experience for guests. Ingredient Sourcing: Source high-quality ingredients, herbs, spices, and condiments required for Continental cuisine, ensuring freshness, authenticity, and adherence to food safety standards, and maintaining inventory levels to support kitchen operations. Food Presentation: Plate and garnish Continental dishes with attention to detail and aesthetic appeal, using decorative elements and modern plating techniques to enhance visual presentation and create an enticing dining experience. Quality Control: Monitor food quality and consistency throughout the cooking process, tasting and adjusting seasoning as needed, and ensuring that dishes meet established standards for flavor, texture, and appearance. Kitchen Management: Manage kitchen operations efficiently, organizing workstations, coordinating with kitchen staff, and delegating tasks to ensure timely preparation and service of Continental cuisine to meet guest expectations. Hygiene and Safety: Maintain cleanliness and hygiene in the kitchen, following sanitation procedures, food safety guidelines, and HACCP principles to prevent cross-contamination, foodborne illnesses, and ensure compliance with health regulations. Training and Supervision: Train and supervise kitchen staff in the preparation and cooking of Continental dishes, providing guidance, feedback, and coaching to ensure consistency in cooking techniques and adherence to recipe standards. Menu Innovation: Stay updated on culinary trends, techniques, and ingredients related to Continental cuisine, and incorporate new ideas and innovations into menu development to keep offerings fresh, exciting, and reflective of current culinary preferences. Customer Interaction: Interact with guests to understand their preferences, accommodate special requests or dietary restrictions, and provide recommendations or explanations about Continental dishes and culinary traditions, enhancing the dining experience. Cost Management: Manage food costs and kitchen expenses effectively, optimizing ingredient usage, minimizing waste, and controlling portion sizes to maximize profitability while maintaining quality and value for guests.