Chef

Job Summary

Prepare and cook menu items while managing a designated kitchen section. Supervise and train kitchen staff, ensure food quality and hygiene, control costs, and coordinate with senior chefs to deliver efficient kitchen operations.

Responsibilities

• Prepare and cook menu items following recipes and quality standards to ensure consistent taste and presentation
• Manage a designated kitchen section (e.g., Tandoor, Curry, Grill, Cold Kitchen, Pastry) to maintain smooth workflow and timely service
• Supervise and train Commis Chefs and Kitchen Assistants to enhance team skills and performance
• Ensure food quality, presentation, and portion control meet established standards to satisfy customer expectations
• Monitor stock levels and assist with ordering ingredients to maintain adequate inventory and reduce shortages
• Maintain food safety and hygiene standards by implementing HACCP guidelines and regulatory requirements
• Coordinate with Sous Chef and Head Chef during service to optimize kitchen operations and resolve issues promptly
• Minimize food wastage and control kitchen costs by monitoring usage and implementing cost-saving measures

Required competencies and certifications

• Knowledge of HACCP and food safety regulations

Preferred competencies and qualifications

• 3–5 years of relevant kitchen experience
• Strong knowledge of food preparation and cooking techniques
• Ability to work under pressure in a fast-paced environment
• Good leadership and communication skills