CHEF

Responsibilities

• Plan, prepare, and cook a variety of dishes in accordance with restaurant recipes and quality standards.
• Develop and update menus, recipes, and food preparation procedures.
• Oversee daily kitchen operations to ensure efficient food preparation and service.
• Monitor food quality, taste, presentation, and portion control to maintain consistency.
• Supervise and guide kitchen staff in food preparation and cooking activities.
• Ensure proper handling, storage, and stock rotation of food ingredients.
• Monitor inventory levels and coordinate the ordering of ingredients and kitchen supplies.
• Maintain cleanliness and hygiene of kitchen equipment, workstations, and food preparation areas.
• Ensure compliance with food safety regulations, hygiene standards, and workplace safety requirements.
• Assist in improving kitchen efficiency and introducing new menu items when required.
• Perform other kitchen-related duties as assigned by management.

Requirements

• Relevant experience in food preparation and kitchen operations within a restaurant environment.
• Strong knowledge of cooking techniques, food preparation methods, and kitchen management.
• Good understanding of food safety, hygiene, and sanitation practices.
• Ability to prepare a wide range of dishes while maintaining quality and consistency.
• Experience in supervising and coordinating kitchen staff is an advantage.
• Strong organizational and time management skills.
• Ability to work efficiently in a fast-paced environment.
• Able to work independently as well as in a team.
• Responsible, reliable, and committed to maintaining high food quality standards.
• Willing to work shifts, weekends, and public holidays when required.