Job Summary
The Chef is responsible for planning, preparing, and presenting high-quality dishes while ensuring kitchen operations run smoothly. This role includes menu creation, food preparation, supervising kitchen staff, maintaining food safety standards, and managing inventory.
Key Responsibilities
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Menu Planning & Development
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Create and update menus based on seasonality, customer preferences, and culinary trends.
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Ensure all dishes meet quality and presentation standards.
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Food Preparation & Cooking
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Prepare, cook, and present dishes efficiently and consistently.
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Ensure proper portion control and minimize food waste.
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Kitchen Management
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Supervise and train kitchen staff.
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Coordinate food preparation schedules for smooth service.
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Monitor kitchen cleanliness and equipment functionality.
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Quality & Safety
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Enforce food safety, hygiene, and sanitation guidelines.
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Ensure compliance with health department regulations.
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Inventory & Cost Control
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Manage ingredient ordering, stock rotation, and inventory levels.
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Monitor food costs and help control operational expenses.
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Skills & Qualifications
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Proven experience as a Chef or relevant culinary role.
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Strong knowledge of cooking techniques, food safety, and kitchen management.
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Ability to work in a fast-paced environment.
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Leadership and team management skills.
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Creativity and strong attention to detail.
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Certificate or diploma in Culinary Arts (preferred).
Work Environment
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Fast-paced kitchen setting.
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May require long hours, weekends, and holidays.
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Requires standing for extended periods and occasional lifting.