Chef

Plan menus and manage food and labour costs. Prepare and cook dishes according to recipes and quality standards. Supervise kitchen operations to ensure consistency, quality, and presentation. Monitor stock levels, order supplies, and manage inventory. Ensure food quality, freshness, and compliance with food safety standards. Maintain kitchen cleanliness, hygiene, and organisation. Train and supervise kitchen staff on food preparation and procedures. Ensure compliance with health, safety, and company regulations. Manage workflow during service to ensure timely meal delivery. Assist in developing new menu items and seasonal specials. Minimise food wastage and maintain portion control.

Skills and Experience Required: