CHEF

DUTIES AND RESPONSIBILITIES

Menu Development & Innovation

• Design and develop seasonal and à la carte menus that align with the brand’s identity and target clientele.
• Regularly introduce innovative dishes and signature items to enhance the dining experience and drive sales.
• Ensure menu items reflect current food trends while maintaining a balance of taste, creativity, and profitability.

Kitchen Operations & Team Management

• Oversee daily kitchen operations including preparation, cooking, plating, and service coordination.
• Lead, train, and motivate kitchen staff to maintain high performance and morale.
• Develop and enforce SOPs (Standard Operating Procedures) for all kitchen processes.
• Collaborate with procurement to ensure the availability of high-quality ingredients and manage kitchen inventory efficiently.

Quality Control & Standards

• Ensure consistency in food quality, portion sizes, presentation, and hygiene across all shifts.
• Monitor food preparation and production to guarantee compliance with health and safety regulations.
• Implement and monitor kitchen cleanliness, organization, and maintenance routines.

Cost Control & Efficiency

• Maintain food cost within budgetary guidelines through effective stock control and waste management.
• Monitor and evaluate supplier performance to ensure cost-effectiveness and product quality.
• Identify and execute measures for improving kitchen efficiency and reducing unnecessary costs.

Customer Satisfaction

• Work closely with service staff to gather guest feedback and tailor offerings accordingly.
• Handle special dietary requests and menu customization as needed.
• Maintain a guest-first mindset with a focus on delivering an exceptional culinary experience.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Minimum 5 years of proven experience in a high-end restaurant, hotel, or fine dining establishment
• Culinary degree or equivalent professional certification is an added advantage
• Strong knowledge of international cuisines, kitchen techniques, and food safety standards
• Excellent leadership, communication, and time-management skills
• Proficiency in inventory control, costing, and kitchen budgeting
• Creative flair with a passion for food innovation and presentation

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on This email address is being protected from spambots. You need JavaScript enabled to view it.
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.