CHEF – MULTI-CUISINE RESTAURANT

Roles & Responsibilities

We are looking for an experienced and passionate Chef to join our culinary team. The ideal candidate should have good knowledge of restaurant kitchen operations and be able to prepare high-quality dishes consistently in a fast-paced environment.

Key Responsibilities

• Prepare, cook and present dishes according to restaurant recipes and quality standards.

• Handle daily mise en place and ensure all ingredients are properly prepared before service.

• Prepare a variety of dishes according to the restaurant's menu and customer requirements.

• Experience in Indian, Turkish, Middle Eastern, Asian or international cuisine will be an advantage.

• Ensure consistency in food taste, portion size, presentation and quality.

• Assist in developing new dishes, seasonal specials and promotional menus.

• Work closely with the Head Chef and kitchen team on menu improvement and recipe development.

• Monitor food quality and freshness of ingredients.

• Ensure proper storage, labelling and rotation of food products.

• Maintain appropriate stock levels for daily kitchen operations.

• Minimise food wastage and assist with food cost control.

• Follow established recipes, cooking procedures and portion-control standards.

• Maintain cleanliness and organisation of kitchen equipment and workstations.

• Ensure compliance with food hygiene, sanitation and workplace safety requirements.

• Assist with receiving and checking incoming food supplies.

• Coordinate with service staff to ensure timely preparation and delivery of customer orders.

• Support kitchen operations during busy service periods.

• Guide junior cooks and kitchen assistants when required.

• Perform other kitchen-related duties assigned by the Head Chef or Management.

Requirements

• Minimum 2–3 years of relevant culinary experience in a restaurant, hotel or similar F&B environment.

• Good knowledge of food preparation, cooking techniques and kitchen operations.

• Multi-cuisine experience will be an advantage.

• Able to maintain consistent food quality during high-volume service.

• Good understanding of food hygiene and kitchen safety.

• Able to work independently with minimal supervision.

• Responsible, organised and able to work well as part of a team.

• Willing to learn new cuisines, recipes and cooking techniques.

• Able to work shifts, weekends and public holidays when required.

Key Skills

Food Preparation • Cooking • Kitchen Operations • Indian Cuisine • Turkish Cuisine • Middle Eastern Cuisine • Multi-Cuisine Cooking • Menu Development • Recipe Development • Food Presentation • Quality Control • Food Cost Control • Inventory Management • Food Hygiene • Kitchen Safety • Teamwork