CHEF

• Plan, prepare, and cook a variety of dishes in accordance with restaurant recipes and quality standards. • Develop and update menus, recipes, and food preparation procedures. • Oversee daily kitchen operations to ensure efficient food preparation and service. • Monitor food quality, taste, presentation, and portion control to maintain consistency. • Supervise and guide kitchen staff in food preparation and cooking activities. • Ensure proper handling, storage, and stock rotation of food ingredients. • Monitor inventory levels and coordinate the ordering of ingredients and kitchen supplies. • Maintain cleanliness and hygiene of kitchen equipment, workstations, and food preparation areas. • Ensure compliance with food safety regulations, hygiene standards, and workplace safety requirements. • Assist in improving kitchen efficiency and introducing new menu items when required. • Perform other kitchen-related duties as assigned by management. Requirements • Relevant experience in food preparation and kitchen operations within a restaurant environment. • Strong knowledge of cooking techniques, food preparation methods, and kitchen management. • Good understanding of food safety, hygiene, and sanitation practices. • Ability to prepare a wide range of dishes while maintaining quality and consistency. • Experience in supervising and coordinating kitchen staff is an advantage. • Strong organizational and time management skills. • Ability to work efficiently in a fast-paced environment. • Able to work independently as well as in a team. • Responsible, reliable, and committed to maintaining high food quality standards. • Willing to work shifts, weekends, and public holidays when required.