• Prepare and cook menu items according to recipes, portion control, and presentation standards
• Develop new recipes and seasonal menu items based on trends, cost, and customer feedback
• Ensure consistent taste, quality, and plating for every dish
• Adjust recipes for special dietary needs: allergies, vegan, gluten-free, etc.
• Oversee daily kitchen operations: prep, service, and clean-down
• Maintain equipment and report maintenance issues
• Health, Safety & Compliance
• Enforce strict food hygiene and safety standards
• Ensure proper food storage, labeling, and rotation
• Keep kitchen clean and organized at all times
• Follow all workplace safety procedures to prevent accidents
• Work with front-of-house staff to ensure smooth service
• Handle customer feedback or complaints about food professionally
• Maintain speed during busy service without sacrificing quality

Proven experience as a Chef in a restaurant, hotel, or catering setting

Strong knowledge of cooking methods, ingredients, equipment, and procedures

Understanding of food safety regulations and sanitation

Ability to work under pressure in a fast-paced environment

Leadership and team management skills

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