Chef

Responsibilities: Plan and prepare a variety of meals (local and continental dishes) Develop menus and create new recipes Supervise and coordinate kitchen staff activities Ensure food quality, taste, and presentation meet standards Monitor food preparation and cooking processes Maintain the cleanliness and organization of the kitchen Manage food inventory, ordering, and storage Ensure compliance with food safety and hygiene regulations Control portion sizes and minimize food wastage Handle customer feedback and improve food service Requirements : Culinary certification or relevant training is an advantage Proven experience as a Chef or Head Cook Strong knowledge of food preparation and kitchen management Ability to prepare both local and continental dishes Leadership and team management skills Creativity and attention to detail Ability to work under pressure in a fast-paced environment Good communication and organizational skills