Job Summary

The Chef will be responsible for overseeing all kitchen operations, including menu planning, food preparation, and ensuring the highest standards of quality and hygiene.

Key Responsibilities:

• Design and update menus, considering seasonal ingredients and client preferences.
• Oversee the preparation and presentation of all dishes to ensure consistency and excellence.
• Manage kitchen inventory, order supplies, and control food costs.
• Ensure strict adherence to health, safety, and sanitation standards.
• Lead, train, and supervise junior kitchen staff.

Qualifications & Experience:

• Diploma or Degree in Culinary Arts or a related field.
• Minimum of 3-5 years of experience in a similar role, preferably in a hotel or high-volume restaurant.
• Strong leadership, creativity, and time management skills.

• Design and update menus, considering seasonal ingredients and client preferences.
• Oversee the preparation and presentation of all dishes to ensure consistency and excellence.
• Manage kitchen inventory, order supplies, and control food costs.
• Ensure strict adherence to health, safety, and sanitation standards.
• Lead, train, and supervise junior kitchen staff.

• Strong leadership
• Creativity
• Time management skills

• Diploma or Degree in Culinary Arts or a related field.
• Minimum of 3-5 years of experience in a similar role, preferably in a hotel or high-volume restaurant.