Chef

Responsibilities:
- Plan and prepare high-quality dishes in accordance with menu specifications and recipes.
- Oversee kitchen staff and coordinate food preparation and cooking activities.
- Monitor food quality, freshness, and presentation to ensure customer satisfaction.
- Manage inventory, ordering, and stock control for kitchen supplies and ingredients.
- Maintain kitchen cleanliness, sanitation, and compliance with food safety regulations.
Requirements:
- Culinary degree or equivalent culinary certification.
- Proven experience as a chef or sous chef in a restaurant or hospitality setting.
- Strong culinary skills and creativity in menu planning and execution.
- Leadership and team-building abilities.
- Knowledge of food safety standards and regulations.
Benefits:
- Competitive salary and benefits package.
- Opportunities for career advancement and professional development.
- Creativity and autonomy in menu creation and kitchen management.
- Collaborative and supportive work environment.