CHEF

Responsibilities Plan, prepare, and cook a variety of dishes in accordance with restaurant recipes and quality standards. Develop and update menus, recipes, and food preparation procedures. Oversee daily kitchen operations to ensure efficient food preparation and service.

Monitor food quality, taste, presentation, and portion control to maintain consistency. Supervise and guide kitchen staff in food preparation and cooking activities. Ensure proper handling, storage, and stock rotation of food ingredients.

Monitor inventory levels and coordinate the ordering of ingredients and kitchen supplies. Maintain cleanliness and hygiene of kitchen equipment, workstations, and food preparation areas. Ensure compliance with food safety regulations, hygiene standards, and workplace safety requirements.

Assist in improving kitchen efficiency and introducing new menu items when required. Perform other kitchen-related duties as assigned by management.

Requirements

Relevant experience in food preparation and kitchen operations within a restaurant environment. Strong knowledge of cooking techniques, food preparation methods, and kitchen management. Good understanding of food safety, hygiene, and sanitation practices.

Ability to prepare a wide range of dishes while maintaining quality and consistency. Experience in supervising and coordinating kitchen staff is an advantage. Strong organizational and time management skills. Ability to work efficiently in a fast-paced environment. Able to work independently as well as in a team.

Responsible, reliable, and committed to maintaining high food quality standards. Willing to work shifts, weekends, and public holidays when required.