CHEF

Job Responsibilities

• Menu Planning: Design creative and cost-effective menus that fit the establishment's goals and customer tastes.
• Kitchen Management: Oversee daily food preparation, cooking lines, and overall kitchen flow.
• Staff Leadership: Hire, train, and supervise kitchen workers, including line cooks and sous chefs.
• Inventory Control: Monitor stock levels, order ingredients, and manage vendor relationships.
• Safety & Sanitation: Enforce health, hygiene, and safety regulations across all work areas.

• Education: High school diploma or a formal degree in Culinary Arts from a vocational school or institute.
• Experience: 3 to 5 years of proven work experience in a professional or high-volume kitchen environment.
• Skills: Strong leadership, multitasking, and time-management abilities under high-pressure service.
• Certifications: Valid food safety and hygiene certifications (such as basic food hygiene or ServSafe).
• Physical Stamina: Ability to stand for long shifts(up to 12 hours) and lift heavy kitchen supplies.