Chef

Key Responsibilities Menu Development: Plan appealing menus, create recipes, and price dishes within budget. Food Preparation: Cook meals, inspect plate presentation, and ensure consistent taste. Kitchen Management: Order supplies, manage inventory, and control food costs. Staff Leadership: Hire, train, and supervise kitchen staff like line cooks and prep cooks. Safety & Sanitation: Enforce health codes, clean workstations, and check ingredient freshness. Qualifications & Skills Experience: 3 to 5 years of professional cooking or kitchen management experience. Education: Culinary school degree or equivalent hands-on training. Knowledge: Advanced mastery of cooking techniques and food safety regulations. Physical Stamina: Ability to stand for long hours in a high-pressure environment.