Chef

Culinary and Pastry Preparation:
Utilize culinary expertise to prepare and create a diverse range of dishes, including savory meals and pastries.
Execute precise techniques in chopping, marinating, and measuring ingredients according to established recipes for both culinary and pastry production.
Menu Development:
Contribute to menu development by proposing new dishes and pastry items, considering seasonal ingredients and culinary trends.
Collaborate with the culinary team to ensure a balanced and innovative menu.
Kitchen Management:
Maintain cleanliness and organization in the kitchen, overseeing the washing of dishes, utensils, and cooking equipment.
Ensure proper sanitation of food preparation areas, countertops, cutting boards, and cooking surfaces, meeting the highest hygiene standards.
Stock Control and Inventory Management:
Monitor and manage kitchen inventory, overseeing both culinary and pastry ingredients.
Unload and store deliveries in designated areas, ensuring proper rotation of stock.
Service Excellence:
Provide hands-on support during peak hours, overseeing both culinary and pastry production to maintain quality and efficiency.
Collaborate with kitchen staff to ensure seamless coordination during busy periods.
Compliance and Safety:
Adhere to health and safety regulations, implementing proper food handling, storage procedures, and personal hygiene practices.
Maintain a clean and presentable appearance, reflecting the commitment to industry standards.
Team Leadership:
Lead and inspire the kitchen team, fostering a positive and efficient working environment.
Effectively communicate with team members, coordinating tasks, and ensuring a harmonious workflow between culinary and pastry production.
Adaptability and Innovation:
Demonstrate flexibility and a willingness to take on additional responsibilities, such as overseeing pastry production, assisting with kitchen maintenance, or contributing to special projects.
Identify opportunities for improvement in culinary and pastry production processes, bringing innovative solutions to enhance overall kitchen efficiency.

Qualifications:

Culinary degree or equivalent certification, with a focus on both culinary and pastry arts.
Computer literacy: Basic experience in MS Office will be an added advantage
Proven experience as a Chef in a professional kitchen environment, showcasing expertise in both savory and pastry preparation.
Strong ability to follow recipes accurately and consistently execute dishes to high standards of taste and presentation.