CHEF - 2

KEY RESPONSIBILITIES: Prepare and cook meals according to recipes, menus, and quality standards. Plan and develop menus based on customer preferences and business needs. Ensure all dishes are well-presented, properly portioned, and served on time. Maintain high standards of food quality, taste, freshness, and hygiene. Monitor food stock and ensure proper storage of ingredients. Coordinate and supervise kitchen staff and daily kitchen operations. Ensure compliance with food safety, sanitation, and health regulations. Minimize food wastage and control kitchen costs. Inspect ingredients for quality and freshness before use. Maintain cleanliness and proper organization of the kitchen and cooking equipment. Handle kitchen equipment safely and report faults or maintenance needs. Assist with training and mentoring junior kitchen staff.