Reports To: Head Chef / Executive Chef / F&B Manager
Job Summary
The Chef is responsible for preparing high-quality food, ensuring consistent taste, presentation, and hygiene standards. The role includes menu planning, food preparation, maintaining kitchen cleanliness, and assisting in inventory control.
Key Responsibilities
Prepare and cook food items according to recipes and quality standards.
Ensure proper presentation and portion control for all dishes.
Maintain high levels of hygiene, sanitation, and safety in the kitchen.
Assist in menu planning and development of new dishes.
Check freshness of ingredients and ensure proper storage.
Monitor stock levels and coordinate with the store department for supplies.
Reduce wastage through efficient food management.
Maintain cleanliness of workstations, equipment, and utensils.
Follow all food safety and HACCP guidelines.
Support junior kitchen staff and help in training them.
Ensure timely preparation of meals during service hours.
Skills & Qualifications
Proven experience as Chef or Cook in a hotel/restaurant kitchen.
Knowledge of various cooking methods, ingredients, and cuisines.
Strong understanding of food safety standards.
Ability to work under pressure and manage time efficiently.
Good communication and teamwork skills.
Culinary diploma or relevant certification preferred.
Personal Qualities
Passion for cooking and creativity in food presentation.
Strong attention to detail.
Positive attitude and professionalism.
Ability to work flexible shifts, including weekends/holidays.
If you want, I can also prepare Head Chef, Sous Chef, Commis Chef, or Chef de Partie job descriptions.
Job Types: Full-time, Permanent
Pay: ?20,000.00 - ?25,000.00 per month
Work Location: In person
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