CHEF

Job Description:

• Prepare and cook menu items according to standardized recipes and presentation guidelines

• Supervise kitchen assistants and junior cooks in daily food preparation and plating

• Ensure proper portion control, ingredient quality, and minimal food waste

• Monitor food storage conditions and rotate stock using FIFO method

• Maintain kitchen cleanliness and comply with food safety regulations (HACCP/GMP)

• Assist in inventory checks and communicate shortages to the supervisor

• Follow daily production schedules to meet meal deadlines

Requirements:

• 2+ years of cooking experience in central kitchen, restaurant, or catering

• Basic knowledge of food safety and personal hygiene practices

• Ability to work in a fast-paced, high-volume environment

• Physically fit to stand for long hours and lift up to 15–20 kg

• Team player with good communication skills

• Food handler certification is a plus

• High school diploma or equivalent