- 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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