Chef

Job Summary Prepare and cook menu items while managing a designated kitchen section. Supervise and train kitchen staff, ensure food quality and hygiene, control costs, and coordinate with senior chefs to deliver efficient kitchen operations. Responsibilities Prepare and cook menu items following recipes and quality standards to ensure consistent taste and presentation Manage a designated kitchen section (e.g., Tandoor, Curry, Grill, Cold Kitchen, Pastry) to maintain smooth workflow and timely service Supervise and train Commis Chefs and Kitchen Assistants to enhance team skills and performance Ensure food quality, presentation, and portion control meet established standards to satisfy customer expectations Monitor stock levels and assist with ordering ingredients to maintain adequate inventory and reduce shortages Maintain food safety and hygiene standards by implementing HACCP guidelines and regulatory requirements Coordinate with Sous Chef and Head Chef during service to optimize kitchen operations and resolve issues promptly Minimize food wastage and control kitchen costs by monitoring usage and implementing cost-saving measures Required competencies and certifications Knowledge of HACCP and food safety regulations Preferred competencies and qualifications 3–5 years of relevant kitchen experience Strong knowledge of food preparation and cooking techniques Ability to work under pressure in a fast-paced environment Good leadership and communication skills