Chef

Task & Responsibilities

• Performing weekly stock checks and inventory
• Preparing and cooking menu items including entrees and mains
• Preparing and cutting the vegetables and meet prior to the opening hours
• Ordering, receiving, and storing stock deliveries as per food safety guidelines
• Ensuring the usage of Ovens, Grills, flat top grills, and other cooking equipment following kitchen’s standard cooking procedures
• Complying with Health & safety regulations to ensure a safe workplace and maintain hygiene in the kitchen
• Generating employee schedules, work assignments and determining appropriate compensation rates
• Supervising and assigning duties to the staff and giving necessary directions with regards to the food preparation including training new staff
• Planning menus and estimating the costs of required supplies and ingredients
• Creating new flavourful dishes with new cooking techniques from time to time
• Passion for food - Testing creativity with leftover ingredients