Chef/Chef de Partie

The Chef is responsible for managing the daily operations of the kitchen, ensuring the preparation and presentation of high￾quality dishes. They oversee kitchen staff, develop and design menus, maintain food safety and hygiene standards, and manage inventory and cost control. The Chef is a creative leader who ensures exceptional dining experiences by combining culinary expertise with effective kitchen management. 

Benefits

• Attractive compensation package 
• Ongoing training and growth opportunities
• A supportive and inclusive team culture
• Flexible work schedules
• Paid time off and holiday leave
• Travel and meal allowances (if applicable)
• Employee recognition programs and wellness support

Task & responsibilities

• Organize and prepare the kitchen by setting up all necessary cooking utensils and equipment, such as knives, pans, and kitchen scales.
• Analyze each recipe thoroughly and procure all required ingredients in advance.
• Prepare and cook meals efficiently while adhering to established timelines and quality standards.
• Assign responsibilities to kitchen staff and oversee their performance to ensure smooth operations.
• Communicate daily specials and menu updates to the wait staff to facilitate informed service.
• Ensure that dishes are presented in an aesthetically pleasing and professional manner.
• Supervise and support cooks as needed, providing guidance and assistance during busy service periods.
• Adjust recipes as necessary to accommodate customer preferences and dietary restrictions.
• Oversee inventory levels, monitor food stock, and place orders to maintain sufficient supplies.
• Inspect food items for quality and discard any expired or unsuitable products.
• Innovate by experimenting with recipes and proposing new ingredients to enhance menu offerings.
• Maintain compliance with all health, safety, and sanitation regulations to uphold kitchen hygiene standards. 

Qualification & experience

• Proven Experience as a chef or similar role in high-volume kitchen
• Strong Leadership, Organizational and multitasking skills 
• In-depth knowledge of food safety standards, kitchen equipment's and cooking techniques.
• Creative, passionate about food, with great attention to detail
• Ability to work under pressure and adopt to a fast-paced environment
• A culinary Degree or relevant Certification is preferred