Chef

Responsibilities:

• Prepare and cook a variety of continental dishes, including pasta, steaks, grilled meals, roasted meats, seafood, salads, soups, and other international cuisines.
• Plan and prepare daily menus in line with the establishment's standards and customer preferences.
• Ensure all meals are prepared according to approved recipes, portion sizes, and presentation standards.
• Develop new dishes and contribute creative ideas for menu improvement.
• Monitor the quality, freshness, and proper storage of ingredients before use.
• Ensure proper food handling, preparation, cooking, and storage procedures are followed.
• Maintain high standards of kitchen cleanliness, sanitation, and personal hygiene.
• Supervise kitchen assistants and coordinate with other kitchen staff to ensure smooth operations.
• Monitor food inventory, minimize waste, and ensure efficient use of ingredients.
• Assist with stocktaking and communicate ingredient shortages to management.
• Ensure kitchen equipment and utensils are used correctly and maintained in good condition.
• Monitor cooking times, temperatures, and portion control to maintain consistent food quality.
• Accommodate special dietary requirements and customer preferences where possible.
• Ensure compliance with food safety regulations and established kitchen procedures.
• Coordinate with service staff to ensure timely preparation and delivery of meals.
• Assist with food costing and portion control to support effective kitchen cost management.
• Work efficiently during busy service periods while maintaining quality and presentation.
• Report equipment faults, food safety concerns, and operational issues to management.

Requirements:

• SSCE or relevant professional training in Culinary Arts, Catering, or Hospitality Management.
• Proven years of experience as a Continental Chef or in a similar professional kitchen role.
• Strong knowledge of continental and international cuisines, cooking techniques, and food presentation.
• Ability to prepare a variety of dishes consistently and to a high standard.
• Knowledge of food safety, kitchen sanitation, and proper food storage procedures.
• Good understanding of portion control, ingredient measurement, and food costing.
• Ability to work under pressure and meet service deadlines.
• Strong organizational, teamwork, and time-management skills.
• Creativity and attention to detail in food preparation and presentation.
• Ability to manage kitchen supplies and minimize food waste.
• Good communication skills and ability to work with other kitchen personnel.
• Culinary certification or relevant hospitality training is an added advantage.
• Willingness to work flexible shifts, weekends, and public holidays when required.