key responsibilities:
- prepare and cook high-quality dishes: the chef will be responsible for creating and executing a variety of delicious and visually appealing dishes using their culinary skills and creativity.
- menu planning and development: the chef will work on designing menus, innovating new dishes, and ensuring a balanced selection of offerings to meet customer preferences and dietary restrictions.
- supervise kitchen staff: the chef will oversee and manage a team of kitchen staff, ensuring they adhere to food safety standards, follow recipes accurately, and maintain a clean and organized work environment.
- ordering and managing inventory: the chef will be tasked with ordering ingredients and supplies, monitoring inventory levels, and minimizing waste to control costs effectively.
- maintain kitchen equipment: the chef will be responsible for maintaining and cleaning kitchen equipment, ensuring it operates efficiently and meets safety standards.
required skills and expectations:
- minimum 5-6 years of experience in a culinary role, with a bachelor of hotel management degree background.
- proficiency in roll forming techniques and experience as a commis chef 1.
- strong organizational skills with the ability to multitask and work efficiently in a fast-paced environment.
- excellent communication and leadership skills to effectively manage a kitchen team.
- attention to detail, creativity, and a passion for creating exceptional dishes that exceed customer expectations.