CHEF

Ensure that the production, preparation and presentation of food are of the highest quality.

Have good knowledge of standard procedures and operational policies.

Operate and maintain kitchen equipment and report any malfunctioning equipment.

Monitor and control operational and food costs whenever necessary.

Maintain cleanliness and high standards of hygiene.

Collect daily feedback and report any operational issues.

Perform any other ad-hoc duties as assigned.

Demonstrate a strong passion for culinary work.

Willingness to work on a rotating roster.

Strive for excellence in food quality and presentation.

Possess excellent interpersonal and organisational skills.

Able to work effectively in a fast-paced environment.

Certification in Culinary Arts would be beneficial.