CHEF

• Plan, prepare, and cook a variety of food items in accordance with company recipes, production schedules, and quality standards.
• Develop and standardize menus, recipes, and food preparation procedures.
• Supervise and coordinate daily kitchen and food production operations.
• Monitor food quality, taste, presentation, and portion control to ensure consistency.
• Manage food preparation processes to meet catering orders and production requirements.
• Ensure proper storage, handling, and stock rotation of food ingredients and supplies.
• Monitor inventory levels and assist in purchasing and stock control activities.
• Train, guide, and supervise kitchen staff to ensure efficient operations.
• Maintain high standards of food hygiene, sanitation, and workplace safety.
• Ensure compliance with food safety regulations and company operating procedures.
• Perform other kitchen and operational duties as assigned by management.

Requirements

• Relevant experience in food preparation, cooking, and kitchen operations within a catering, food manufacturing, or food service environment.
• Strong knowledge of food preparation techniques, menu planning, and kitchen management.
• Good understanding of food safety, hygiene, and sanitation practices.
• Ability to manage food production schedules and maintain quality standards.
• Experience in supervising and coordinating kitchen staff.
• Strong organizational, time management, and problem-solving skills.
• Ability to work efficiently in a fast-paced environment and meet production deadlines.
• Able to work independently as well as lead a team.
• Responsible, reliable, and committed to maintaining high food quality standards.