CHEF

Key Responsibilities

Prepare and cook food according to recipes, menus, and established standards.

Ensure all dishes are prepared with consistent quality, taste, portion size, and presentation.

Plan and organize daily food preparation and kitchen activities.

Monitor the freshness and quality of ingredients.

Maintain proper food storage and stock rotation.

Ensure compliance with food safety, hygiene, and sanitation standards.

Monitor food costs and minimize food waste.

Maintain a clean, organized, and safe kitchen environment.

Coordinate with kitchen staff to ensure smooth and efficient service.

Assist with menu planning, recipe development, and new dish creation when required.

Check kitchen equipment and report maintenance or safety issues.

Follow company policies and procedures at all times.

Train and guide junior kitchen staff when required.

Maintain professional standards during busy service periods.

Requirements

Proven experience as a Chef, Cook, or similar kitchen role.

Culinary qualification or relevant professional training is preferred.

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

Knowledge of food safety and hygiene practices.

Ability to work efficiently under pressure in a fast-paced environment.

Good organizational and time-management skills.

Ability to work independently and as part of a team.

Strong attention to detail and commitment to food quality.

Physically fit and able to stand for extended periods.

Willingness to work flexible hours, including weekends and public holidays.

Good communication and teamwork skills.