Chef

Responsibilities:

• Menu Planning: Design and plan well-balanced and nutritious menus that meet the dietary needs of client while considering any special dietary requirements and restrictions, accommodating various preferences and allergies. 
• Food Preparation: Responsible for the preparation and cooking of meals and ensure that food is prepared to high standards in terms of quality, taste, and presentation.
• Kitchen Management: Oversee the day-to-day operations of the kitchen, including maintaining a clean and organized kitchen environment.
• Budgeting And Cost Control: Manage the kitchen budget efficiently and source ingredients within budgetary constraints; monitor inventory levels and establish cost control measures. 
• Health And Safety Compliance: Adhere to and ensure compliance with health and safety regulations in the kitchen. Implement proper hygiene and sanitation practices. 
• Special Dietary Needs: Adhere to dietary restrictions and preferences to address the special dietary needs such as gluten-free or vegan diets of client.
• Time Management: Manage time effectively to ensure that meals are prepared and served on time and that all tasks are completed within the prescribed time frame.
• Grocery Management: Manage the grocery and kitchen supplies ensuring that there is always enough food on hand to prepare meals.

Requirements:

• Culinary degree or equivalent Certification
• Minimum of 5 years in local and intercontinental cuisine.
• Experience in menu planning, food preparation, and kitchen operations
• Strong organization and management skills
• Excellent communication and interpersonal skills
• Knowledge of health and safety regulations
• Passion for cooking and commitment to quality
• Strong attention to detail and problem-solving abilities