CHEF

Responsibilities
Interview, hire, and train cooks and kitchen staff to build a skilled and efficient team

Ensure food safety, manage inventory, and incorporate culinary trends to deliver fresh, well-presented dishes that delight customers.

Plan and supervise food preparation tasks to maintain high-quality standards and timely service

Ensure compliance with health and safety regulations to protect the food team and customers

Develop and plan fresh, appealing menus that reflect current culinary trends

Create and refine recipes to enhance dish presentation and flavor

Order food, kitchen equipment, and supplies while maintaining accurate inventory records

Monitor culinary trends and integrate innovative ideas into menu planning

Knowledge of culinary trends

Proven ability to create unique and delicious dishes

Requirements

Bachelor degree in F&B industry

Ability to multitask and perform effectively in a high-pressure environment
Strong leadership and communication skills