Chef

Responsibilities:

• Prepare and present a variety of continental dishes in line with established recipes and quality standards.
• Plan menus and recommend new dishes and specials.
• Ensure food quality, taste, presentation, and portion consistency.
• Monitor kitchen inventory, food supplies, and ingredient freshness.
• Ensure proper food storage, hygiene, sanitation, and kitchen safety.
• Minimise food waste and support cost control.
• Coordinate with kitchen staff to ensure timely meal preparation and service.
• Maintain kitchen equipment and report maintenance needs.

Requirements:

• Culinary training or relevant professional qualification is an advantage.
• 3–5 years’ experience as a Continental Chef or in a similar role.
• Strong knowledge of continental cuisine, cooking techniques, and food presentation.
• Good understanding of food safety and hygiene standards.
• Ability to work under pressure and manage kitchen tasks efficiently.
• Creativity, teamwork, and strong time-management skills.