CHEF

Roles and Responsibilities

Prepare and cook food according to recipes and quality standards.

Plan menus and ensure food is prepared on time.

Maintain cleanliness and hygiene in the kitchen.

Ensure proper food storage and prevent food wastage.

Monitor ingredient stock and inform management when supplies are low.

Follow food safety and workplace safety regulations.

Maintain the quality, taste and presentation of dishes.

Supervise kitchen assistants and coordinate kitchen operations.

Ensure kitchen equipment is properly maintained.

Monitor portion sizes and control food costs.