Chef

Job Summary

Lead and manage daily kitchen operations to deliver high-quality food and exceptional customer satisfaction. Oversee staff, optimize workflows, control inventory, and ensure compliance with safety and hygiene standards in a fast-paced restaurant environment.

Responsibilities

• Lead and oversee daily kitchen operations to ensure efficient workflow and high-quality food production
• Prepare and cook diverse food items following established recipes and quality standards
• Develop, standardize, and enhance recipes, food preparation methods, and portion control procedures to improve consistency and efficiency
• Supervise kitchen staff by assigning daily duties and monitoring performance to maintain productivity
• Train and mentor kitchen staff on food preparation techniques, hygiene practices, and operational procedures to uphold standards
• Monitor food quality, freshness, consistency, and presentation to ensure customer satisfaction
• Manage kitchen inventory including ingredient procurement, stock rotation, and inventory control to minimize waste and control costs
• Ensure compliance with food hygiene, food safety, workplace safety, and regulatory requirements to maintain a safe environment
• Minimize food wastage while maintaining food cost control and operational efficiency
• Assist management with kitchen planning, manpower scheduling, menu improvements, and operational enhancements to support business goals
• Coordinate with front-of-house staff to ensure smooth service and timely food delivery
• Maintain cleanliness and organization of kitchen and food preparation areas to meet hygiene standards

Preferred competencies and qualifications

• Minimum Degree in Management and Leadership, Business Management, Hospitality Management, Culinary Arts, Food & Beverage Management, or a related field
• Proven experience in a supervisory or management role within the food and beverage or restaurant industry
• Strong knowledge of food preparation, kitchen operations, inventory management, and quality control
• Ability to manage kitchen operations independently in a fast-paced environment
• Strong leadership, communication, and team management skills
• Good understanding of food hygiene, food safety, and workplace safety standards
• Excellent organizational, problem-solving, and time management abilities
• Responsible, disciplined, and able to perform well under pressure
• Willingness to work weekends, public holidays, and flexible shifts when required