Key Responsibilities:

● Plan and prepare a variety of dishes, ensuring taste and presentation meet high standards.

● Oversee food preparation, cooking, and plating to maintain consistency and quality.

● Develop and update menus based on seasonal ingredients and customer preferences.

● Manage kitchen staff, including training, scheduling, and performance monitoring.

● Ensure compliance with food hygiene, health, and safety regulations.

● Monitor food inventory and order supplies as needed to minimize waste and control costs.

● Collaborate with restaurant management to enhance the dining experience.

● Maintain cleanliness and organization of the kitchen and workstations.

● Handle customer feedback and make necessary improvements.

Qualifications & Skills:

● Proven experience as a Chef, Sous Chef, or similar role in a professional kitchen.

● Culinary degree or relevant certification preferred.

● Strong knowledge of food safety regulations and kitchen best practices.

● Excellent leadership, communication, and teamwork skills.

● Ability to work in a fast-paced, high-pressure environment.

● Creativity and passion for food innovation.

● Strong organizational and time management abilities.

Work Schedule:

6 days a week / 8 hours shift

Benefits:

NSSF / PAYE/ Lunch allowance if you are a dedicated and creative culinary professional

Looking to bring your expertise to an exciting and dynamic kitchen, we encourage you to apply!