Job Description

Job Summary
The Chef is responsible for planning, preparing, and presenting high-quality dishes while ensuring kitchen operations run smoothly. This role includes menu creation, food preparation, supervising kitchen staff, maintaining food safety standards, and managing inventory.
Key Responsibilities
Menu Planning & Development
Create and update menus based on seasonality, customer preferences, and culinary trends.
Ensure all dishes meet quality and presentation standards.
Food Preparation & Cooking
Prepare, cook, and present dishes efficiently and consistently.
Ensure proper portion control and minimize food waste.
Kitchen Management
Supervise and train kitchen staff.
Coordinate food preparation schedules for smooth service.
Monitor kitchen cleanliness and equipment functionality.
Quality & Safety
Enforce food safety, hygiene, and sanitation guidelines.
Ensure compliance with health department regulations.
Inventory & Cost Control
Manage ingredient ordering, stock rotation, and inventory levels.
Monitor food costs and help control operational expenses.
Skills & Qualifications
Proven experience as a Chef or relevant culinary role.
Strong knowledge of cooking techniques, food safety, and kitchen management.
Ability to work in a fast-paced environment.
Leadership and team management skills.
Creativity and strong attention to detail.
Certificate or diploma in Culinary Arts (preferred).
Work Environment
Fast-paced kitchen setting.
May require long hours, weekends, and holidays.
Requires standing for extended periods and occasional lifting.

Skills Required