The Kitchen Chef is responsible for preparing, cooking, and presenting high-quality dishes in accordance with the restaurant’s standards. This role ensures consistency, creativity, and cleanliness in the kitchen while maintaining food safety and quality control.
Prepare and cook dishes according to the menu and recipes.
Ensure all meals are produced to the highest standards of taste and presentation.
Supervise and coordinate kitchen staff activities.
Maintain proper stock levels and assist in inventory control.
Ensure compliance with hygiene, health, and safety standards.
Collaborate with the management team on menu planning and food cost control.
Train and guide junior kitchen staff in food preparation and presentation techniques.
Monitor portion and waste control to maintain profit margins.
Maintain cleanliness and organization of the kitchen area and equipment.
Proven experience as a Chef, Cook, or similar role.
Culinary school diploma or equivalent professional experience.
Strong knowledge of kitchen operations and food safety standards (HACCP preferred).
Ability to work efficiently under pressure.
Excellent leadership, communication, and time-management skills.
Creativity and passion for culinary innovation.
Flexibility to work evenings, weekends, and holidays as required.
Menu planning and execution
Food presentation and quality control
Team leadership and training
Cost and inventory management
Hygiene and safety compliance
Creativity and attention to detail