Chef

Responsibilities Plan, prepare, and cook a variety of food items in accordance with company recipes, production schedules, and quality standards. Develop and standardize menus, recipes, and food preparation procedures. Supervise and coordinate daily kitchen and food production operations. Monitor food quality, taste, presentation, and portion control to ensure consistency. Manage food preparation processes to meet catering orders and production requirements. Ensure proper storage, handling, and stock rotation of food ingredients and supplies. Monitor inventory levels and assist in purchasing and stock control activities. Train, guide, and supervise kitchen staff to ensure efficient operations. Maintain high standards of food hygiene, sanitation, and workplace safety. Ensure compliance with food safety regulations and company operating procedures. Perform other kitchen and operational duties as assigned by management. Requirements Relevant experience in food preparation, cooking, and kitchen operations within a catering, food manufacturing, or food service environment. Strong knowledge of food preparation techniques, menu planning, and kitchen management. Good understanding of food safety, hygiene, and sanitation practices. Ability to manage food production schedules and maintain quality standards. Experience in supervising and coordinating kitchen staff. Strong organizational, time management, and problem-solving skills. Ability to work efficiently in a fast-paced environment and meet production deadlines. Able to work independently as well as lead a team. Responsible, reliable, and committed to maintaining high food quality standards.