Professional Chef
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Job summary
The Chef is responsible for preparing, cooking, and presenting high-quality meals according to menu specifications, ensuring consistency, taste, and hygiene standards. The role involves managing kitchen operations, supervising kitchen staff, and maintaining inventory while delivering exceptional dining experiences.
Min Qualification:
High School (S.S.C.E)
Experience Level:
Entry level
Experience Length:
2 years
Job descriptions & requirements
Responsibilities:
- Prepare and cook meals according to recipes, menu specifications, and customer preferences
- Ensure all food is prepared safely, hygienically, and presented attractively
- Plan and create menus, including daily specials and new dishes
- Supervise, train, and coordinate kitchen staff to ensure smooth operations
- Monitor stock levels, order ingredients, and manage kitchen inventory efficiently
- Maintain high standards of cleanliness, hygiene, and safety in the kitchen
- Ensure food quality, portion control, and consistency in taste and presentation
- Collaborate with management to meet cost targets and reduce wastage
- Stay updated on culinary trends and incorporate new techniques where applicable
Requirements:
- Formal culinary training or relevant experience in a professional kitchen
- Proven experience as a Chef or in a similar culinary role
- Strong knowledge of food preparation, cooking methods, and presentation
- Excellent organisational, leadership, and time-management skills
- Ability to work under pressure in a fast-paced environment
- Creative mindset with attention to detail and taste
- Knowledge of health and safety regulations and hygiene standards
- Strong communication and teamwork skills
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