KEY RESPONSIBILITIES

• Collaborate with the Head Chef and the Logistics and Guest Relations Manager to create and update menus that reflect seasonal ingredients, culinary trends, and customer preferences.


• Prepare and cook a variety of meals according to standardized recipes and the various dietary needs.


• Ensure the proper handling, storage, and freshness of ingredients.


• Master a wide range of cooking techniques, including grilling, sautéing, baking, braising, and more.


• Experiment with new cooking methods and ingredients to innovate and improve dishes.


• Supervise and train kitchen staff and kitchen assistants.


• Maintain a clean and organized kitchen, adhering to food safety and sanitation standards.


• Manage inventory and ordering of ingredients and kitchen supplies.


• Ensure that all dishes leaving the kitchen meet the established quality and presentation standards.


• Taste and adjust dishes as needed to maintain consistent quality.


• Showcase creativity and innovation in culinary creations, staying updated with food trends and experimenting with new flavors and ingredients.


• Monitor food costs and kitchen expenses to ensure profitability.


• Minimize food waste by efficient portion control and storage practices.


• Interact with the guests, take feedback, and accommodate special dietary requests as needed.


• Strive to exceed customer expectations and create a positive dining experience.


• Strictly adhere to food safety regulations and health codes to maintain a safe kitchen environment.


• Train kitchen staff on proper food handling and safety procedures.


• Adapt to the demands of a fast-paced kitchen environment, especially during busy periods and special events.

REQUIREMENTS

• A Diploma in Food and Beverage or equivalent culinary training is preferred.


• Proven experience as a chef in a professional kitchen.


• Strong knowledge of culinary techniques, food preparation, and presentation.


• Creativity and the ability to develop new dishes and menu items.


• Leadership and management skills to oversee kitchen staff.


• Excellent communication and teamwork abilities.


• Strong problem-solving skills and adaptability.


• Knowledge of food safety and sanitation regulations.