Chef

Responsibilities:

• Prepare and cook high-quality dishes according to the menu, ensuring presentation and taste meet restaurant standards.
• Create and develop new dishes or menus in collaboration with the Executive Chef, ensuring they align with the restaurant’s concept.
• Oversee daily kitchen operations, including food preparation, cooking, and plating, while ensuring timely service during peak hours.
• Manage, train, and mentor junior kitchen staff, ensuring they adhere to proper cooking techniques and hygiene practices.
• Ensure that all food is prepared according to food safety and hygiene regulations, maintaining a clean and safe kitchen environment.
• Monitor stock levels of ingredients, supplies, and equipment, and coordinate with the procurement team for timely replenishment.
• Ensure proper storage, rotation, and handling of perishable and non-perishable goods to maintain freshness and minimize waste.
• Monitor portion sizes and minimize food waste, helping to control food costs and ensure profitability.
• Collaborate with the restaurant management team to ensure seamless service and address any customer concerns or complaints.
• Keep up with industry trends, experimenting with new ingredients, techniques, and culinary presentations.
• Assist with planning and executing special events, banquets, or promotions, ensuring quality standards are met.
• Follow and enforce all health and safety regulations within the kitchen, ensuring compliance with all local laws.

Requirements:

• A minimum of 5 years of experience as a Chef in a hospitality environment, such as hotels, restaurants, or resorts.
• Strong knowledge of various cuisines, cooking techniques, and kitchen operations.
• Excellent leadership and team management skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Strong attention to detail and creativity in food presentation.
• Excellent communication and interpersonal skills.
• Knowledge of food safety, sanitation, and health regulations.
• Flexibility to work in shifts, including weekends, holidays, and evenings.

Preferred Qualifications:

• Formal culinary education or training.
• Experience in different kinds of cuisines and dishes.
• Certification in Food Handling or Food Safety.