CHEF

Roles and Responsibilities

• Prepare and cook food according to recipes and quality standards.
• Plan menus and ensure food is prepared on time.
• Maintain cleanliness and hygiene in the kitchen.
• Ensure proper food storage and prevent food wastage.
• Monitor ingredient stock and inform management when supplies are low.
• Follow food safety and workplace safety regulations.
• Maintain the quality, taste and presentation of dishes.
• Supervise kitchen assistants and coordinate kitchen operations.
• Ensure kitchen equipment is properly maintained.
• Monitor portion sizes and control food costs.