RESPONSIBILITIES

• Plan, prepare, and execute menu items, ensuring quality and presentation standards are met.
• Manage kitchen staff, including scheduling, training, and performance supervision.
• Control inventory, manage ordering, and minimize food wastage to meet cost targets.
• Maintain a clean, safe, and organized kitchen environment compliant with food safety regulations. Develop new recipes and contribute to continuous menu innovation.

REQUIREMENTS

• Must be 30-35 years old
• Minimum 2 years of experience as a Chef
• Formal culinary training or a relevant catering/hospitality diploma is highly preferred.
• Proven knowledge of food safety, sanitation, and hygiene standards HACCP certification is a plus. Strong leadership, communication, and organizational skills.
• Must be able to work flexible hours.