Chef

• Proven work experience as a chef or in a similar culinary role.
• Strong knowledge of cooking techniques and kitchen equipment.
• Leadership and communication skills.
• Ability to remain calm and efficient under pressure.
• Culinary degree or equivalent professional certification. [1, 2, 3, 4, 5]

Key Responsibilities

• Menu Planning: Design appetizing, balanced, and cost-effective menus.
• Food Preparation: Cook and present dishes to high culinary standards.
• Staff Supervision: Train, mentor, and coordinate kitchen team members.
• Inventory Control: Manage stock levels, place orders, and minimize waste.
• Safety & Sanitation: Enforce health and safety regulations in the