Chef

Responsibilities:

Overseeing the preparation of continental and intercontinental dishes Developing menus and maintaining consistent food quality and presentation Supervising, training, and coordinating kitchen staff Monitoring food costs and inventory Managing kitchen supplies and ensuring strict compliance with food safety and hygiene standards Minimizing food wastage and improving kitchen efficiency Maintaining high culinary standards across all meals served.

Requirements:

Minimum qualification of a BSC 2 years of previous experience in a similar role