Chef

Responsibilities:

• Oversee daily kitchen operations, ensuring high standards of food quality and presentation.
• Develop and execute innovative menu items that reflect seasonal availability and customer preferences.
• Manage food preparation, cooking, and plating, ensuring consistency and excellence in every dish.
• Train, mentor, and supervise kitchen staff, fostering a positive and collaborative work environment.
• Maintain inventory, order supplies, and manage food costs to maximize profitability.
• Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen.
• Collaborate with front-of-house staff to enhance the overall guest experience.

Requirements:

• Minimum 5 years of experience in a high-volume restaurant kitchen, preferably in a leadership role.
• Culinary degree or equivalent professional training is highly preferred.
• Strong knowledge of  various cuisine techniques and trends.
• Proven ability to create and execute successful menus.
• Excellent communication and leadership skills.
• Strong organizational skills and ability to thrive in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as needed.
• The candidate must Pass a background check, which includes providing 3 Guarantors and 3 Referees
• Must Participate and pass through Training on Good Work Ethics, Good Customer Service and Communication skills. Training is 4 - 6 weeks (Course work and Internship)

What We Offer:

• Competitive salary and benefits package.
• Opportunities for professional development and advancement.
• A supportive and creative work environment.