Chef

Responsibilities: Creating, preparing, and presenting high-quality dishes while adapting menus to seasonal availability and trends. Mentoring and supervising kitchen staff and managing work schedules. Managing food inventory, placing orders with vendors, reducing waste, and maintaining profitability. Ensuring strict compliance with food safety regulations and health guidelines. Monitoring kitchen equipment and arranging repairs when needed. Requirements: Minimum SSCE. 1 year of previous experience in a similar role.