Chef

Plan, design, and update menus in line with the restaurant’s concept.

Ensure consistent quality, taste, presentation, and portion control.

Develop new dishes, seasonal items, and special promotions.

Maintain standard recipes and preparation procedures.

Oversee daily kitchen operations and ensure smooth service.

Coordinate with front-of-house team to ensure efficient workflow.

Ensure proper maintenance and handling of kitchen equipment.

Lead, supervise, and train kitchen staff.

Monitor staff performance and enforce kitchen discipline.

Manage food cost and maintain profitability targets.

Oversee purchasing, stock control, and supplier coordination.

Conduct regular inventory checks and minimise wastage.

Ensure full compliance with food safety and hygiene regulations.

Maintain cleanliness and sanitation standards at all times.

Enforce workplace safety procedures.

Ensure food quality meets customer expectations.

Address and resolve food-related feedback or complaints.