Chef

Responsibilities: Prepare salads and light meals according to standard recipes. Ensure the freshness, quality, and consistency of all ingredients used. Wash, cut, and properly store vegetables and other ingredients. Maintain high standards of food presentation and portion control. Monitor stock levels and communicate replenishment needs. Minimize wastage and ensure proper storage of food items. Maintain cleanliness and organization of the prep area. Follow all food safety, hygiene, and health standards. Support kitchen operations during peak periods when required. Requirements: Minimum SSCE. 2 years of previous experience in a similar role.