Chef

Responsibilities:

• Oversee daily kitchen operations, including food preparation, cooking, plating, and kitchen coordination to ensure smooth service delivery.
• Prepare a wide variety of continental, Chinese, and other local and international dishes, ensuring high quality, consistency, and excellent presentation.
• Coordinate catering orders, event meals, and pre-orders, ensuring accuracy, timely preparation, and prompt service.
• Develop and update menus in collaboration with management, incorporating diverse cuisines, seasonal ingredients, and customer preferences.
• Monitor food costs, control portion sizes, and minimize waste while maintaining quality standards.
• Ensure consistent food quality, portion control, and presentation across all meal offerings.
• Supervise inventory management, including procurement, stock control, and ensuring the freshness of ingredients.
• Maintain strict adherence to food safety, hygiene, and sanitation standards.
• Lead, train, and manage kitchen staff, fostering teamwork, discipline, and high performance.
• Ensure consistency in taste, portioning, and presentation across all meal offerings.
• Coordinate kitchen workflow during peak periods and high-volume production.
• Support promotional activities, special menus, and events to meet increased demand.
• Monitor kitchen performance and provide insights to improve efficiency and service quality.
• Other responsibilities as assigned by management.

Requirements:

• Culinary certification, diploma, or degree in Culinary Arts, Hospitality, or a related field is preferred.
• Minimum of 3 years of experience as a Chef, preferably in a restaurant, catering, or hospitality environment.
• Proven experience preparing continental and Chinese cuisine is required.
• Experience in catering, bulk cooking, and event-based food production is an advantage
• Ability to manage high-volume cooking without compromising quality or timelines.
• Excellent leadership and kitchen team management skills.
• Strong organizational and multitasking abilities.
• Good understanding of food costing, portion control, and waste reduction.
• High attention to detail in taste, presentation, and consistency.
• Strong problem-solving and decision-making skills in a fast-paced kitchen.
• Effective communication and coordination skills.
• In-depth knowledge of commercial kitchen operations, including food prep workflows, batch cooking, and plating standards.
• Strong understanding of food safety regulations, hygiene, and sanitation practices.
• Knowledge of inventory management, stock rotation (FIFO), and ingredient sourcing.
• Familiarity with kitchen cost control, food costing, and budgeting.
• Ability to plan menus and manage ingredient requirements efficiently.
• Basic knowledge of Microsoft Office or kitchen management systems for reporting and planning.