Key Responsibilities
• Prepare, cook, and present high-quality meals according to approved recipes and company standards.
• Plan daily food preparation and coordinate kitchen operations.
• Ensure consistency in taste, quality, and presentation of all dishes.
• Supervise and support kitchen staff to ensure efficient operations.
• Monitor food quality, freshness, and portion control.
• Maintain cleanliness and sanitation of the kitchen, equipment, and food preparation areas.
• Ensure compliance with food safety, hygiene, and health regulations.
• Monitor inventory levels and prepare ingredient requisitions.
• Minimize food waste and control kitchen costs.
• Inspect food deliveries to ensure quality and freshness.
• Assist in developing new menu items and seasonal specialties.
• Maintain proper storage and stock rotation using the First In, First Out (FIFO) method.
• Respond professionally to customer feedback regarding food quality.
Qualifications
• High school diploma or equivalent.
• Certificate, Diploma, or professional qualification in Culinary Arts, Food Production, or a related field is preferred.
• Minimum 2–5 years of experience a.s a Chef in a hotel, restaurant, café, supermarket, or catering operation
