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. Job Requirements 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.