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.