CHEF
- Ensure consistency in taste, quality, and presentation of all dishes.
- Prepare ingredients, batters, spice blends, and sauces according to recipes.
- Maintain cleanliness and hygiene in accordance with food safety regulations.
- Monitor food stock and assist in ordering and inventory management.
- Minimize food waste and ensure proper storage of ingredients.
- Operate and maintain kitchen equipment safely.
- Develop new menu items and seasonal specials when required.
- Train and supervise junior kitchen staff.
- Work efficiently during busy service periods while meeting customer expectations.