Food Preparation & Cooking

• Prepare and cook a variety of dishes in accordance with the restaurant’s recipes and presentation standards.
• Ensure meals are prepared in a timely manner, especially during peak hours.
• Maintain quality and consistency in taste, texture, and presentation.

Kitchen Management

• Oversee daily kitchen operations and coordinate kitchen staff activities.
• Ensure kitchen is organized, clean, and complies with hygiene and safety regulations.
• Monitor food stock levels and place orders as needed.

Menu Development

• Assist in designing and updating the menu based on seasonal availability, customer preferences, and cost control.
• Create new dishes and suggest improvements to current offerings.
• Participate in menu tasting and costing.

Inventory & Cost Control

• Monitor inventory levels, reduce food waste, and control food costs.
• Ensure proper storage, labeling, and rotation of food supplies.
• Maintain accurate records of kitchen expenses and consumption.

Hygiene & Safety Compliance

• Adhere to food safety, sanitation, and occupational health standards.
• Train staff on hygiene practices and kitchen safety protocols.
• Conduct routine checks and maintain cleanliness of all kitchen areas.

Team Leadership & Training

• Supervise and mentor junior kitchen staff, including cooks and kitchen assistants.
• Provide training on culinary techniques, portion control, and kitchen etiquette.
• Foster a positive and collaborative kitchen environment.

Qualifications & Skills:

• Education: Diploma or Certificate in Culinary Arts or related field.
• Experience: Minimum 2–3 years of proven experience as a chef in a busy restaurant environment.
• Technical Skills: Knowledge of food preparation, plating, international and local cuisines, and kitchen equipment.