CHEF

Responsibilities

• Plan and develop menus in collaboration with management or based on seasonal availability.
• Prepare and cook a wide variety of dishes with attention to taste, presentation, and nutrition.
• Supervise and train kitchen staff, including cooks, line workers, and dishwashers.
• Ensure food quality, consistency, and proper portion control.
• Maintain cleanliness and organization of the kitchen in compliance with health and safety regulations.
• Order supplies, manage inventory, and monitor food waste to control costs.
• Experiment with new dishes and cooking techniques.
• Accommodate special dietary needs (e.g., vegetarian, gluten-free, allergies).
• Collaborate with waitstaff and front-of-house to ensure smooth service.

Requirements

• Culinary diploma from a recognized institution (preferred but not always required).
• Proven experience as a chef, sous chef, or relevant role in a commercial kitchen.
• Strong culinary skills, including food preparation, plating, and knife techniques.
• Creativity and passion for food.
• Ability to work under pressure and in fast-paced environments.
• Good communication and interpersonal skills.
• Knowledge of kitchen hygiene and food safety standards