CHEF

Prepare, cook and present a variety of seafood dishes and other restaurant menu items according to established recipes and quality standards.

Handle the preparation, cleaning, cutting and portioning of seafood, meat, vegetables and other cooking ingredients.

Monitor the freshness and quality of ingredients to ensure food safety and consistency.

Manage daily kitchen operations, including food preparation, cooking schedules and workflow coordination.

Ensure proper storage, handling and rotation of food ingredients to minimise wastage.

Monitor food inventory and assist in ordering kitchen supplies and ingredients when required.

Maintain cleanliness and hygiene of kitchen equipment, utensils and working areas in accordance with food safety regulations.

Coordinate with kitchen staff to ensure timely food preparation and smooth daily operations.

Monitor food quality, portion sizes and presentation to maintain consistent standards.

Assist in developing new dishes and improving existing menu items where necessary.