The Chef is responsible for preparing, cooking, and presenting high-quality dishes in a timely manner, maintaining the highest standards of food hygiene, safety, and quality. The role requires creativity, leadership, and the ability to manage kitchen operations effectively while ensuring customer satisfaction.
Key Responsibilities
- Plan, prepare, and cook menu items in accordance with company standards.
- Ensure consistent food quality, taste, and presentation.
- Supervise and train kitchen staff, ensuring compliance with recipes, portion control, and service standards.
- Maintain cleanliness and organization of the kitchen, ensuring compliance with food safety and hygiene regulations (SFA/MUIS/MOM where applicable).
- Assist in menu planning, costing, and seasonal specials.
- Monitor stock levels, order supplies, and minimize wastage.
- Collaborate with management to meet customer preferences and event requirements.
- Ensure proper handling, storage, and labeling of food items.
- Uphold Halal/ISO/Food Safety standards where applicable.
- Support the smooth running of catering events and banquets.
Requirements & Skills
- Proven experience as a Chef or Cook in a professional kitchen.
- Strong knowledge of various cuisines and cooking techniques.
- Ability to lead, train, and motivate a team.
- Excellent time management and organizational skills.
- Knowledge of food hygiene, safety regulations, and Halal requirements (if applicable).
- Creativity in menu planning and presentation.
- Flexibility to work shifts, weekends, and public holidays.
Qualifications
- Diploma/Certificate in Culinary Arts or equivalent preferred.
- Food Hygiene Certification required.
- Minimum 5 years of relevant experience (depending on role: Commis, Sous Chef, or Head Chef).
Working Conditions
- Fast-paced kitchen environment.
- Long hours including weekends and holidays as required.
- Standing for extended periods.
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