Chef

Food Preparation

• Plan and prepare meals according to recipes or menus

• Chop, cook, grill, bake, or fry food properly

• Ensure food quality, taste, and presentation

2. Menu Planning

• Create menus that are balanced, creative, and cost-effective

• Consider customer preferences, seasons, and dietary needs

• Update menus regularly

3. Kitchen Management

• Organize the kitchen and workflow

• Supervise kitchen staff (cooks, assistants, dishwashers)

• Assign duties and manage schedules

4. Food Safety & Hygiene

• Follow food safety rules and cleanliness standards

• Store food properly to avoid spoilage

• Ensure the kitchen meets health regulations

5. Inventory & Cost Control

• Order ingredients and supplies

• Check stock levels and reduce food waste

• Control food costs and portion sizes

6. Quality Control

• Taste food before serving

• Maintain consistency in flavor and presentation

• Handle customer feedback professionally

7. Training & Teamwork

• Train junior staff and apprentices

• Work as a team during busy hours

• Maintain a positive kitchen environment