SEA FOODS CHEF

DUTIES AND RESPONSIBILITIES

Food Preparation & Cooking

• Prepare fish and other seafood (cleaning, filleting, portioning, marinating).
• Execute specialized seafood cooking methods including poaching, steaming, grilling, roasting, and frying.
• Ensure all dishes are prepared consistently according to recipes and standards.

 Menu Execution & Creativity

• Contribute to menu development with innovative seafood dishes.
• Ensure attractive and appealing plate presentation.
• Suggest seasonal or promotional seafood items.

 Quality Control & Food Safety

• Maintain strict adherence to food safety and hygiene standards.
• Monitor freshness and quality of seafood products.
• Ensure proper storage, labeling, and stock rotation (FIFO).

 Kitchen Operations

• Work closely with the kitchen team to ensure smooth daily operations.
• Maintain cleanliness and organization of the workstation.
• Ensure all kitchen equipment is properly used and maintained.

 Inventory & Cost Control

• Assist in stock management and inventory control.
• Minimize waste and ensure efficient use of ingredients.
• Report shortages and assist with ordering supplies.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma in Hospitality, Culinary Arts, or a related field.
• Minimum of 3 years’ experience in a fast-food restaurant or busy kitchen environment.
• Strong knowledge of seafood handling and cooking techniques.
• Understanding of food safety and sanitation standards.
• Ability to work under pressure in a fast-paced environment.
• Good teamwork and communication skills.

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.