CHEF

Job Summary

Prepare and cook dishes following restaurant recipes and standards while managing kitchen operations to ensure food quality, safety, and cost control. Collaborate on menu development and supervise kitchen assistants to deliver excellent dining experiences.

Responsibilities

• Prepare and cook dishes according to the restaurant’s recipes and quality standards to ensure consistent taste and presentation
• Control portion sizes to maintain food cost efficiency and customer satisfaction
• Plan daily food preparation schedules and manage kitchen workflow to optimize operations
• Monitor ingredient inventory and maintain sufficient stock levels to prevent shortages
• Ensure compliance with food hygiene and workplace safety regulations to maintain a safe kitchen environment
• Maintain cleanliness of kitchen, equipment, and work areas to meet health standards
• Minimise food wastage through effective portioning and stock management
• Assist in developing new dishes and improving the menu by contributing creative ideas and testing recipes
• Train and supervise kitchen assistants to enhance team performance and maintain operational standards
• Perform additional duties assigned by management to support overall kitchen operations

Required competencies and certifications

• Relevant experience as a Chef or Cook
• Good knowledge of food preparation and kitchen operations
• Ability to work independently and collaboratively within a team
• Willingness to work shifts, weekends, and public holidays
• Possess a valid Food Safety Course certificate or willingness to attend the course