Chef

Responsibilities:

• Prepare and cook a variety of Continental and local dishes, ensuring high quality and consistency.
• Develop and design creative menus that cater to diverse tastes and dietary requirements.
• Oversee the daily kitchen operations, including food preparation, cooking, and plating, with an emphasis on exceptional garnishing and presentation.
• Maintain a clean, organized, and hygienic kitchen environment in accordance with food safety regulations.
• Monitor inventory levels, order supplies, and manage kitchen resources efficiently to minimize waste.
• Train and supervise kitchen staff, ensuring that they adhere to established recipes, standards, and hygiene practices.
• Stay updated on culinary trends and continuously seek ways to innovate and improve the dining experience.
• Collaborate with management to plan and execute special events, catering services, and seasonal menu changes.
• Ensure that all kitchen equipment is properly maintained and report any issues promptly.

Requirements:

• Minimum of 3 years of experience as a Chef, with expertise in both Continental and local cuisine.
• Strong passion for culinary arts, with a creative flair for menu development and food presentation.
• Minimum of OND levels.
• Exceptional garnishing and plating skills, with an eye for detail.
• Solid understanding of food safety and hygiene practices, with a commitment to maintaining a clean kitchen.
• Excellent time management and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong leadership and team management abilities, with experience in training and supervising kitchen staff.
• Flexibility to work evenings, weekends, and holidays as required.