Chef

Job Responsibilities Lead and oversee the daily operations of the restaurant kitchen Prepare and cook a wide range of food items according to established recipes and quality standards Develop, standardise, and improve recipes, food preparation methods, and portion control procedures Supervise kitchen staff, assign daily duties, and ensure efficient kitchen workflow Train and mentor kitchen staff on food preparation techniques, hygiene practices, and operational procedures Monitor food quality, freshness, consistency, and presentation to ensure customer satisfaction Manage kitchen inventory, ingredient procurement, stock rotation, and inventory control Ensure compliance with all food hygiene, food safety, workplace safety, and regulatory requirements Minimise food wastage while maintaining food cost control and operational efficiency Assist management in kitchen planning, manpower scheduling, menu improvements, and operational enhancements Coordinate closely with front-of-house staff to ensure smooth service and timely food delivery Maintain cleanliness and organisation of the kitchen and food preparation areas Job Requirements Minimum Degree in Management and Leadership, Business Management, Hospitality Management, Culinary Arts, Food & Beverage Management, or a related field Proven experience in a supervisory or management role within the food and beverage or restaurant industry Strong knowledge of food preparation, kitchen operations, inventory management, and quality control Ability to manage kitchen operations independently in a fast-paced environment Strong leadership, communication, and team management skills Good understanding of food hygiene, food safety, and workplace safety standards Excellent organisational, problem-solving, and time management abilities Responsible, disciplined, and able to perform well under pressure Willing to work weekends, public holidays, and flexible shifts when required