Kitchen Chef

Key Responsibilities • Prepare and cook dishes according to approved recipes, portion sizes, and presentation standards. • Ensure all ingredients used are Halal-compliant and properly sourced and stored. • Follow Halal food-handling procedures and prevent cross-contamination. • Maintain high standards of kitchen hygiene, cleanliness, and food safety. • Ensure proper storage, labelling, temperature control, and stock rotation of ingredients. • Monitor food quality, taste, presentation, and consistency. • Assist with menu planning, recipe development, and introduction of new Muslim-friendly dishes. • Manage daily food preparation and ensure dishes are ready according to service requirements. • Minimise food wastage and assist with food-cost and inventory control. • Work closely with kitchen assistants and other chefs to maintain smooth kitchen operations. • Train and guide junior kitchen staff on cooking techniques, hygiene, and Halal handling procedures. • Follow company SOPs, food-safety requirements, and applicable MUIS Halal requirements. • Perform other kitchen duties assigned by the Head Chef or Kitchen Manager. Requirements • Minimum 2–3 years of relevant culinary experience ; experience in a Halal-certified kitchen is preferred. • Strong cooking and food-preparation skills. • Good understanding of Halal ingredients, preparation, and handling procedures. • Knowledge of food hygiene and safety requirements. • Food Safety Course certification is an advantage.