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Job Description
Key Responsibilities:
Food Preparation:
• Prepare and cook menu items to perfection.
• Ensure appealing plate presentation.
• Maintain knowledge of menu, ingredients and cooking techniques.
Kitchen Operation:
• Manage kitchen station, inventory, equipment and supplies.
• Maintain cleanliness, hygiene and safety standards.
• Coordinating kitchen staff and assisting them as required.
Menu Development:
• Contribute to menu planning and development.
• Research new recipes and culinary trends.
Team Work:
• Supervise and train junior kitchen staff.
• Foster positive kitchen culture and team work.
Quality Control:
• Monitor food quality, presentation and consistency.
• Implement quality improvement initiatives.
Administrative:
• Maintain accurate records (inventory, waste, etc..).
• Adhere to budget and cost control measures.
Requirements:
1. 3+ years of culinary experience.
2. Culinary certification or equivalent.
3. Strong ingredients skills and cooking techniques.
4. Attention to detail and creativity.
5. Ability to work under pressure and lead a team.
6. Knowledge of food safety and hygiene regulations
Designation
Chef
Key Skills
Industry
Restaurant
Functional Area
Food & Beverages
Employment Type
Full Time
Education
Graduation/Diploma
Job Type
Work From Office
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