HEAD CHEF

Responsibilities:

• Prepare and cook Western dishes according to company recipes and standards

• Ensure food quality, presentation and portion control are maintained

• Assist in menu planning and development of new Western dishes

• Monitor stock levels and coordinate ingredient ordering

• Ensure compliance with food hygiene and safety regulations

• Maintain cleanliness and proper food storage in the kitchen

• Supervise and guide junior kitchen staff when required

Requirements:

• Skilled in Western cooking techniques (e.g. grilling, sauting, baking)

• Familiar with food safety and hygiene standards

• Able to work in a fast-paced kitchen environment

• Basic knowledge of stock control and kitchen operations