CHEF

Job Description: Prepare and cook menu items according to standardized recipes and presentation guidelines

Supervise kitchen assistants and junior cooks in daily food preparation and plating

Ensure proper portion control, ingredient quality, and minimal food waste

Monitor food storage conditions and rotate stock using FIFO method

Maintain kitchen cleanliness and comply with food safety regulations (HACCP/GMP)

Assist in inventory checks and communicate shortages to the supervisor

Follow daily production schedules to meet meal deadlines

Requirements: 2+ years of cooking experience in central kitchen, restaurant, or catering

Basic knowledge of food safety and personal hygiene practices

Ability to work in a fast-paced, high-volume environment

Physically fit to stand for long hours and lift up to 15–20 kg

Team player with good communication skills

Food handler certification is a plus

High school diploma or equivalent