chef
- Prepare, cook, and present food according to recipes and company standards.
- Plan menus and create new dishes when required.
- Ensure food quality, taste, and presentation meet customer expectations.
- Supervise and coordinate kitchen staff, including cooks and kitchen assistants.
- Maintain cleanliness and hygiene in the kitchen in accordance with food safety regulations.
- Monitor food inventory and place orders for ingredients and supplies.
- Minimize food waste and control kitchen costs.
- Ensure proper storage, handling, and labeling of food items.
- Inspect ingredients to ensure freshness and quality.
- Train new kitchen staff on food preparation, hygiene, and safety procedures.
- Ensure all kitchen equipment is used safely and maintained properly.
- Work closely with management to meet customer needs and improve menu offerings.
- Handle customer feedback related to food quality when necessary.
- Comply with all workplace health, safety, and food hygiene regulations.