Menu Planning: Develop menus featuring a variety of Continental dishes, including classic favorites such as pasta dishes, risottos, seafood, steaks, salads, and desserts. Consider regional variations and seasonal ingredients when planning menus. Food Preparation: Prepare and cook Continental dishes according to traditional recipes and authentic techniques, ensuring that dishes are flavorful, well-balanced, and visually appealing. Pay attention to details such as ingredient selection, seasoning, and cooking methods to achieve desired flavors and textures. Ingredient Selection: Source fresh, high-quality ingredients commonly used in Continental cuisine to maintain authenticity and quality. Coordinate with procurement staff to ensure an adequate stock of ingredients and monitor inventory levels. Recipe Development: Experiment with new recipes, flavor combinations, and presentation styles to enhance the culinary experience and offer innovative options for customers. Adapt recipes to accommodate dietary restrictions or preferences as needed. Food Safety and Hygiene: Adhere to food safety regulations and hygiene standards while handling, storing, and preparing food. Follow proper sanitation procedures, maintain cleanliness in the kitchen, and ensure that food is stored and served at safe temperatures. Catering and Events: Collaborate with event planners or catering teams to create customized menus and cater to special events, meetings, or celebrations hosted at the automotive facility. Coordinate food preparation, presentation, and service to ensure a memorable dining experience for guests. Team Leadership: Lead and supervise kitchen staff, including sous chefs, cooks, and kitchen assistants, providing guidance, training, and support to ensure consistent quality and efficiency in food preparation and service. Menu Costing and Budgeting: Calculate food costs, portion sizes, and menu pricing to optimize profitability while offering competitive pricing and value to customers. Monitor food waste, control expenses, and identify opportunities for cost-saving measures. Customer Satisfaction: Interact with customers, gather feedback, and respond to inquiries or special requests regarding menu options, dietary restrictions, and food preferences. Strive to exceed customer expectations and ensure a positive dining experience. Continuous Improvement: Stay updated on culinary trends, techniques, and ingredients relevant to Continental cuisine. Attend training programs, workshops, or culinary events to enhance skills, expand knowledge, and inspire creativity in menu development and food preparation.