CHEF

Plan, design, and update menus based on seasonal availability. customer preferences, and market tren

ds.

Prepare and oversee the preparation of high-

quality dishes, ensuring consistency in taste. presentation, and portion sizes.

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers.

Train, mentor, and evaluate kitchen team members to maintain high performance standards.

Ensure strict adherence to food safety. hygiene, and sanitation regulations.

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency.

Control food costs. reduce wastage. and ensure profitability without compromising quality.

Collaborate with management on pricing. promotions, and special events.

Inspect ingredients and finished dishes to ensure quality and freshness.

Develop new recipes and continuously innovate to enhance the menu.

Ensure proper use and maintenance of kitchen equipment.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.