Food preparation (starters, soups, sauces, mains, grills, baked items, etc.)
Menu innovation
Maintaining quality, taste, and presentation
Hygiene, food safety, and kitchen cleanliness
Inventory and cost control
Training and supervising junior chefs
Required Skills & Competencies
Culinary techniques (grilling, roasting, baking, sautéing, etc.)
Knowledge of Continental cuisines (Italian, French, Spanish, Mediterranean, etc.)
Plating & presentation
Time management
Leadership and teamwork
Work Environment
Hotels, restaurants, catering companies, central kitchens, clubs
Working conditions, peak hours, stress handling
Educational Qualification & Experience
Culinary degree/diploma
Prior work experience
Performance Metrics
Quality of food
Customer satisfaction
Food cost control
Efficiency in operations