Duties and Responsibilities:
· Plan and prepare a wide variety of dishes in accordance with the menu
· Oversee food preparation processes and ensure high quality and presentationstandards
· Maintain cleanliness and organization of the kitchen in line with health and safetyregulations
· Collaborate with kitchen staff to ensure timely service and seamless operation duringpeak hours
· Manage inventory, food orders, and budget control for kitchen supplies
Skills and Experience:
· Minimum 2 years of experience as a Chef or in a similar role in a high-volume kitchen
· Expertise in various cooking methods, ingredients, equipment, and processes
· Ability to manage kitchen staff and coordinate with front-of-house teams
· Familiarity with sanitation regulations and safety standards
· Passion for culinary excellence and innovation
Qualifi cations:
· Minimum Certifi cate IV in Commercial Cookery or equivalent