Chef

Responsibilities

• Food Preparation & Quality: Responsible for the daily preparation of food. Ensure that production, preparation, and presentation are of high quality at all times. Check the freshness of food and discard out-of-date items.
• Kitchen Operations: Estimate daily production needs and inform wait staff about daily specials. Monitor food stock and place orders as necessary.
• Safety & Sanitation: Ensure all standard procedures and policies in food preparation, receiving, storage, and sanitation are followed. Check expiry dates and ensure proper storage of food items.
• Maintenance: Operate and maintain all department equipment and report any malfunctioning immediately.
• Communication & Collaboration: Ensure effective communication between staff to maintain a secure and friendly working environment. Liaise with other departments to ensure an easy flow of work.
• Innovation & Feedback: Experiment with recipes and suggest new ingredients. Slightly modify recipes to meet customers’ needs and requests (e.g., reduce salt, remove dairy). Consult with the Head Chef and Sous Chef on daily requirements, functions, and last-minute events.
• Reporting: Collect daily feedback and report issues as they arise.

Requirements

• Education: Diploma in a relevant field (Culinary Arts, Hospitality, or similar).
• Experience: 2 - 3 years of experience in a similar role.
• Skills: Strong understanding of food preparation techniques, plate presentation, and kitchen equipment maintenance.

How to Apply

Interested and qualified candidates should apply using the application link provided below. Ensure your application includes an updated CV.