Chef

Skills and Experience:

• Cooking skills and at least 2 years of relevant work experience.
• Relevant qualifications in commercial cookery.
• Strong knowledge of food safety and sanitation practices.

Duties and Responsibilities:

• Prepare items and cook dishes as per the menu and dietary orders.
• Work closely with the management team to plan menus and determine costs.
• Ensure presentation is of highest standards, Assist in catering
• Quality control the freshness of food, poultry, seafood and ingredients
• Identify and respond to the industry trends as well as local competition
• Keep the food expenditure within budget.
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Stock orders, stock controls and food circulation to maximise their life span.
• Train and lead subordinates on a daily tasks and provide mentorships as required
• Coordinate and participate with other sections on compliance and wastage
• Maintain high standards of hygiene, sanitization and workplace safety