CHEF

ROLES AND RESPONSIBILITIES:
Plan daily food preparation and ensure timely service.

Maintain food quality, taste, and presentation.

Check the freshness and quality of ingredients.

Follow food safety, hygiene, and sanitation standards.

Maintain cleanliness of the kitchen, equipment, and utensils.

Monitor food stock and minimize food wastage.

Coordinate with kitchen staff to ensure smooth operations.

Follow the instructions of the Head Chef or Restaurant Manager.

Ensure all dishes meet the restaurant's quality standards.