Key Responsibilities:
● Plan and prepare a variety of dishes, ensuring taste and presentation meet high standards.
● Oversee food preparation, cooking, and plating to maintain consistency and quality.
● Develop and update menus based on seasonal ingredients and customer preferences.
● Manage kitchen staff, including training, scheduling, and performance monitoring.
● Ensure compliance with food hygiene, health, and safety regulations.
● Monitor food inventory and order supplies as needed to minimize waste and control costs.
● Collaborate with restaurant management to enhance the dining experience.
● Maintain cleanliness and organization of the kitchen and workstations.
● Handle customer feedback and make necessary improvements.
Qualifications & Skills:
● Proven experience as a Chef, Sous Chef, or similar role in a professional kitchen.
● Culinary degree or relevant certification preferred.
● Strong knowledge of food safety regulations and kitchen best practices.
● Excellent leadership, communication, and teamwork skills.
● Ability to work in a fast-paced, high-pressure environment.
● Creativity and passion for food innovation.
● Strong organizational and time management abilities.
Work Schedule:
6 days a week / 8 hours shift
Benefits:
NSSF / PAYE/ Lunch allowance if you are a dedicated and creative culinary professional
Looking to bring your expertise to an exciting and dynamic kitchen, we encourage you to apply!