CHEF
Summary
Prepare and cook meals in a central kitchen, supervise junior staff, and ensure food safety and quality standards are met daily.
Job Description:
Prepare and cook menu items according to standardized recipes and presentation guidelines
Supervise kitchen assistants and junior cooks in daily food preparation and plating
Ensure proper portion control, ingredient quality, and minimal food waste
Monitor food storage conditions and rotate stock using FIFO method
Maintain kitchen cleanliness and comply with food safety regulations (HACCP/GMP)
Assist in inventory checks and communicate shortages to the supervisor
Follow daily production schedules to meet meal deadlines
Requirements:
2+ years of cooking experience in central kitchen, restaurant, or catering
Basic knowledge of food safety and personal hygiene practices
Ability to work in a fast-paced, high-volume environment
Physically fit to stand for long hours and lift up to 15–20 kg
Team player with good communication skills
Food handler certification is a plus
High school diploma or equivalent