CHEF

Job Summary

Lead the recruitment, training, and management of kitchen staff to deliver high-quality, safe, and trend-forward culinary experiences. Oversee food preparation, inventory, and compliance to ensure efficient kitchen operations and customer satisfaction.

Responsibilities

• Interview, hire, and train cooks and kitchen staff to build a skilled and efficient team
• Ensure food safety by implementing and monitoring compliance with health and safety regulations
• Manage inventory by ordering food, kitchen equipment, and supplies while maintaining accurate records
• Incorporate culinary trends to develop and plan fresh, appealing menus that delight customers
• Create and refine recipes to enhance dish presentation and flavor quality
• Plan and supervise food preparation tasks to maintain high-quality standards and timely service
• Conduct stocktaking and order supplies for your station to ensure ingredient availability
• Maintain a clean, safe, and sanitary workstation to comply with health and safety standards
• Manage multiple tasks simultaneously to meet kitchen demands and maintain timely meal service

Required competencies and certifications

• Minimum 3 years of experience in the F&B industry
• Knowledge of culinary trends
• Proven ability to create unique and delicious dishes
• Ability to multitask and perform effectively in a high-pressure environment
• Strong leadership and communication skills