CHEF

Key Responsibilities:

Menu Planning & Preparation:

Plan and develop menus in coordination with management.

Prepare and cook food items across various meal services, ensuring consistency in taste, quality, and presentation.

Demonstrate and implement cooking techniques and methods to maintain high culinary standards.

Kitchen & Staff Management:

Supervise and train kitchen staff in food preparation, portion control, and sanitation procedures.

Allocate duties to kitchen staff and ensure tasks are completed efficiently.

Maintain high team morale and encourage collaboration within the kitchen.

Quality Control & Food Safety:

Monitor the quality of dishes during all stages of preparation and presentation.

Conduct spot checks on dishes before service to ensure quality, temperature, and presentation meet required standards.

Follow hygiene and safety protocols, enforcing compliance with food safety regulations.

Ensure proper storage of food items as per health and safety standards.

Identify and report any workplace hazards or equipment malfunctions.

Inventory & Cost Management:

Estimate food costs in line with budget expectations.

Order food supplies and manage stock rotation to reduce waste and ensure freshness.

Maintain accurate records of food usage, wastage, and stock levels.

Collaboration & Communication:

Liaise with restaurant managers, waiting staff, and suppliers to coordinate service and ensure customer satisfaction.

Communicate clearly with all levels of staff to ensure smooth kitchen operations.

Skills and Qualifications:

Either Relevant culinary diploma qualification or two years of relevant work experience 

Strong knowledge of food safety standards and hygiene practices.

Effective time management and leadership skills.

Ability to work under pressure and in a team-oriented environment.

Available to work during weekend and public holiday 

Available to work late night