Chef

Key Responsibilities

• Menu Development: Plan appealing menus, create recipes, and price dishes within budget.
• Food Preparation: Cook meals, inspect plate presentation, and ensure consistent taste.
• Kitchen Management: Order supplies, manage inventory, and control food costs.
• Staff Leadership: Hire, train, and supervise kitchen staff like line cooks and prep cooks.
• Safety & Sanitation: Enforce health codes, clean workstations, and check ingredient freshness.

Qualifications & Skills

• Experience: 3 to 5 years of professional cooking or kitchen management experience.
• Education: Culinary school degree or equivalent hands-on training.
• Knowledge: Advanced mastery of cooking techniques and food safety regulations.
• Physical Stamina: Ability to stand for long hours in a high-pressure environment.