CHEF

The Chef will be responsible for preparing and cooking meals while maintaining high standards of food quality, hygiene, and kitchen operations.

Prepare, cook, and present dishes according to established recipes and standards.
Plan and prepare daily food requirements based on operational needs.
Ensure food is prepared on time and meets quality and presentation standards.
Maintain cleanliness and hygiene of the kitchen, equipment, and work areas.
Follow proper food safety, storage, and handling procedures.
Monitor food stock and ingredients and inform the person in charge when replenishment is required.
Minimise food wastage and ensure proper portion control.
Check the freshness and quality of ingredients before use.
Ensure kitchen equipment is properly used, cleaned, and maintained.
Assist in menu planning and suggest new dishes when required.
Work closely with other kitchen staff to ensure smooth daily operations.
Comply with all company policies, workplace safety, hygiene, and food safety requirements.
Perform any other kitchen-related duties assigned by the management.

Minimum 2–3 years of relevant working experience as a Chef or in a similar position.
Relevant culinary qualification or certificate is preferred.
Good knowledge of food preparation, cooking techniques, and kitchen operations.
Knowledge of food hygiene and food safety requirements.
Able to work independently and as part of a team.
Able to work in a fast-paced environment.
Physically fit and able to stand for extended periods.
Willing to work shifts, weekends, and public holidays when required.
Good communication and teamwork skills.
Responsible, punctual, hardworking, and able to maintain good hygiene standards.

See also