CHEF

Prepare and cook food according to the restaurant’s menu and recipes.

Plan daily food preparation and ensure dishes are prepared and served on time.

Select and check the quality and freshness of ingredients.

Monitor food taste, presentation, portion sizes, and consistency.

Ensure proper food handling, storage, and hygiene practices are followed.

Manage ingredient stock levels and minimise food wastage.

Maintain cleanliness of the kitchen, cooking equipment, and food preparation areas.

Coordinate with kitchen staff to ensure smooth daily operations.

Monitor cooking equipment and report any maintenance issues.

Ensure compliance with food safety standards and the company’s kitchen procedures.