CHEF

Job Purpose

To prepare high-quality, safe and attractive meals while maintaining excellent food hygiene, kitchen efficiency and customer satisfaction.

Key Duties and Responsibilities

• Prepare meals according to menus, recipes and required standards.
• Plan and organise daily food preparation.
• Prepare ingredients through washing, cutting, seasoning and portioning.
• Cook food using appropriate methods.
• Ensure food is properly presented before service.
• Monitor food quality, taste, temperature and portion sizes.
• Maintain high standards of food hygiene and safety.
• Store food properly and monitor expiry dates.
• Minimise food waste and control ingredient usage.
• Maintain clean and organised kitchen workstations.
• Inspect kitchen equipment and report faults.
• Assist with menu planning and development where required.
• Coordinate with waiters and other service staff.
• Monitor kitchen stock and report shortages.
• Follow health and safety regulations.
• Train or guide junior kitchen staff where required.

Qualifications & Experience

• Certificate/Diploma in Culinary Arts, Food Production, Hotel Management or related field is preferred.
• Previous professional kitchen experience required.
• Experience in preparing a variety of cuisines is an advantage.

Key Competencies

• Excellent cooking skills.
• Food-safety awareness.
• Creativity and attention to detail.
• Ability to work under pressure.
• Good time management.
• Teamwork and communication.
• Clean and organised approach to kitchen operations.

Responsibilities

Skills

Qualifications

How to Apply

Job application procedure
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