DUTIES AND RESPONSIBILITIES

Meal Planning and Preparation

• Develop daily and weekly meal plans in line with the menu, dietary requirements, and customer preferences.
• Prepare, cook, and present high-quality dishes in a timely manner.
• Ensure consistency in taste, portion sizes, and presentation across all meals.
• Modify recipes to meet customer requests (e.g., allergies, intolerances, or dietary preferences).

Kitchen Operations and Supervision

• Oversee day-to-day kitchen operations to ensure smooth and efficient service.
• Coordinate with kitchen staff to ensure meals are prepared and served on time.
• Delegate tasks effectively to junior cooks and kitchen assistants.
• Supervise food preparation to maintain high culinary standards.

Food Safety and Hygiene

• Implement and monitor strict hygiene and cleanliness protocols in the kitchen.
• Ensure compliance with local health and safety regulations and food handling standards (HACCP or equivalent).
• Conduct regular cleaning and sanitation of all kitchen areas, utensils, and equipment.
• Keep proper documentation of cleaning schedules and hygiene audits.

Inventory and Cost Management

• Monitor food supplies and kitchen inventory to prevent shortages or overstocking.
• Assist in sourcing fresh, high-quality ingredients while managing food costs.
• Track usage and reduce food waste through proper portion control and storage.
• Maintain accurate stock records and notify management when reordering is required.

Menu Development and Innovation

• Contribute creatively to menu development based on customer trends, seasonal ingredients, or themed events.
• Test and refine new recipes before they are introduced to the menu.
• Offer suggestions for improving taste, presentation, and nutritional value.

 Collaboration and Communication

• Communicate effectively with service staff to ensure seamless coordination between the kitchen and front-of-house.
• Participate in staff meetings and planning sessions.
• Train, mentor, and guide junior kitchen staff to improve their culinary skills and kitchen conduct.
• Handle feedback (positive or negative) constructively and implement improvements where needed.

Equipment and Facility Maintenance

• Monitor the condition and maintenance needs of kitchen tools and equipment.
• Ensure safe use of kitchen appliances and report any faults or hazards promptly.
• Ensure all kitchen areas are organized and free of safety hazards.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Certificate in Culinary Arts, Food Production, or a related field.
• Minimum of 3 years of experience working as a Chef in a professional kitchen.
• In-depth knowledge of food safety, kitchen hygiene, and HACCP principles.
• Ability to work in a fast-paced environment with minimal supervision.
• Strong organizational and time-management skills.
• Creativity and passion for food.