CHEF

DUTIES AND RESPONSIBILITIES

• Supervise and manage kitchen staff, including cooks and kitchen assistants, to ensure a cohesive and efficient team environment.
• Delegate tasks effectively to ensure timely and organized food preparation.
• Conduct regular staff meetings to discuss kitchen operations, menu changes, and training needs.
• Collaborate with management to develop innovative menus that cater to customer preferences and seasonal ingredients.
• Prepare, cook, and present dishes according to established recipes and quality standards.
• Ensure that all food items are prepared in a timely manner and meet presentation standards.
• Adhere to all food safety regulations and hygiene standards set by local health authorities.
• Implement and monitor sanitation procedures for food handling, storage, and kitchen cleanliness.
• Conduct regular inspections of kitchen equipment and work areas to ensure compliance with health and safety standards.
• Monitor stock levels and assist in ordering supplies to maintain adequate inventory.
• Perform regular inventory checks and manage waste to minimize food costs.
• Maintain relationships with suppliers to ensure quality and timely deliveries.
• Train and mentor kitchen staff to enhance their culinary skills and ensure consistency in food preparation.
• Develop training programs for new hires to integrate them into kitchen operations.
• Encourage staff creativity and input in menu development and food presentation.
• Ensure proper maintenance of kitchen equipment and report any malfunctions to management promptly.
• Maintain a clean and organized kitchen workspace, adhering to safety protocols to prevent accidents.
• Occasionally interact with guests to receive feedback and address any culinary concerns.
• Understand dietary restrictions and preferences to accommodate guest requests effectively.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Certificate in Hospitality, Culinary Arts, or a related field from a recognized institution.
• 2-3 years of experience in a busy kitchen environment, preferably in a similar role.
• Proven experience in menu development, food preparation, and kitchen management.
• Strong knowledge of food safety regulations and best practices.
• Excellent leadership skills with the ability to motivate and inspire a team.
• Creative and passionate about food presentation and culinary innovation.
• Strong organizational skills and attention to detail.
• Ability to work under pressure and manage time effectively.

HOW TO APPLY

• If you meet the above qualifications, skills and experience send CV to This email address is being protected from spambots. You need JavaScript enabled to view it.
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.