Within limits. A fillet knife boning poultry or slicing cooked meat works well, because those are the same long, following cuts. What it must not do is anything requiring force: the thin flexible blade twists under load and will take a permanent set or snap.
Boning chicken, trimming silverskin, slicing a cooked roast thinly, and any job where the blade follows a contour. The flex that makes it good on fish ribs works the same way on poultry bones.
Long clean slices are its strength; the blade length lets you finish a cut in one pass.
Chopping, dicing, splitting, prying, or cutting through any bone. A fillet blade is thin stock with a lot of flex, and lateral force is exactly what it cannot take.
The tip is particularly vulnerable. Levering with it is the fastest way to snap one.
If you use one for both fish and other food, wash properly between uses. And rinse and dry after any saltwater exposure regardless.
See what a fillet knife is used for and cleaning saltwater residue.