Chef

Role & responsibilities

• Manage daily kitchen operations and food production.
• Ensure food quality, taste, presentation, and consistency.
• Maintain food safety, hygiene, and sanitation standards.
• Plan daily food preparation based on outlet requirements.
• Monitor raw materials, stock levels, and inventory.
• Minimize food wastage and control food costs.
• Ensure proper storage and handling of ingredients.
• Supervise kitchen staff and allocate daily tasks.
• Coordinate with the Restaurant Manager and service team.
• Monitor equipment maintenance and kitchen cleanliness.
• Ensure timely food preparation and service.
• Train kitchen staff and maintain discipline within the team.

Preferred candidate profile