JOB POSITION: CHEFS X2

DEPARTMENT: KITCHEN

REPORTS TO: HEAD CHEF

POSITION SUMMARY

Chef who will be responsible for overseeing kitchen operations, managing food preparation, and ensuring the highest standard of culinary excellence. The role holder will play a key role in menu development, kitchen efficiency, and maintaining a positive and collaborative working environment.

KEY DUTIES AND RESPONSIBILITIES

1. Plan, execute a diverse and creative menu in line with client’s culinary vision.

2. Ensure food quality, presentation, and consistency

3.  Collaborate with management to develop new menu items, taking into account seasonal availability and customer preferences.

4. Monitor and control food costs, minimizing waste and maximizing profitability.

5. Maintain and ensure kitchen cleanliness and adherence to food safety standards

6. Stay updated on industry trends, culinary techniques, and new ingredients to bring innovation to the menu.
7. Foster a positive and collaborative work environment, promoting open communication and teamwork.

QUALIFICATIONS, SKILLS, PROFICIENCY, EXPERIENCE AND EXPOSURE

1. Minimum of two (2) years of experience as a Chef.

2 Proven experience as a Chef in à la carte and similar culinary environment.

3.  Relevant certification preferred such as certificate, diploma or better in food production

4. Knowledge in pastry and international cuisine will be an added advantage

5. Strong leadership and management skills.

6. Excellent organizational and time management abilities.

7.  Creativity and a passion for culinary arts.

8. Knowledge of current food trends and culinary techniques.

9.  Ability to work in a fast-paced and high-pressure environment. Strong communication and interpersonal skills.