CHEF

Prepare and oversee the preparation of high-quality dishes in accordance with recipes and company standards.

Ensure consistent food quality, presentation, taste, and portion control.

Manage daily kitchen operations and coordinate effectively with the kitchen team.

Develop new dishes, menus, and seasonal specials based on customer preferences and market trends.

Monitor food costs, inventory levels, and ingredient usage to minimize waste.

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

Train, supervise, and motivate kitchen staff to maintain high performance and teamwork.

Coordinate with suppliers to ensure the quality and freshness of ingredients.

Manage kitchen workflow during busy service periods and ensure timely food preparation.

Work closely with the Restaurant Manager and F&B team to deliver an excellent dining experience.