Chef

• Plan, design, and update menus in line with the restaurant’s concept. • Ensure consistent quality, taste, presentation, and portion control. • Develop new dishes, seasonal items, and special promotions. • Maintain standard recipes and preparation procedures. • Oversee daily kitchen operations and ensure smooth service. • Coordinate with front-of-house team to ensure efficient workflow. • Ensure proper maintenance and handling of kitchen equipment. • Lead, supervise, and train kitchen staff. • Monitor staff performance and enforce kitchen discipline. • Manage food cost and maintain profitability targets. • Oversee purchasing, stock control, and supplier coordination. • Conduct regular inventory checks and minimise wastage. • Ensure full compliance with food safety and hygiene regulations. • Maintain cleanliness and sanitation standards at all times. • Enforce workplace safety procedures. • Ensure food quality meets customer expectations. • Address and resolve food-related feedback or complaints.