CHEF

Plan and prepare a wide variety of dishes, including local and international cuisines

Supervise kitchen staff and ensure smooth kitchen operations

Develop and update menus based on seasonal ingredients, customer preferences, and cost control

Monitor food stock, manage inventory, and place orders as necessary

Ensure all food is prepared and presented according to recipes and standards

Maintain cleanliness and hygiene in the kitchen according to food safety regulations

Control food costs by minimizing waste and improving efficiency

Train and mentor junior kitchen staff

Knowledge of kitchen operations, safety, and hygiene standards

Ability to work under pressure in a fast-paced environment

Creative, detail-oriented, and passionate about food

Willingness to work night shift or split shift

Willingness to work extra hours or weekend if needed