Chef

Position Summary
The Chef is responsible for preparing and presenting authentic Italian dishes while maintaining the highest standards of food quality, hygiene, and kitchen operations. The role includes supervising daily kitchen activities, ensuring efficient food preparation, and supporting the Executive Chef in delivering an exceptional dining experience.

Key Responsibilities

• Prepare, cook, and present menu items in accordance with recipes and quality standards.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Oversee daily kitchen operations and maintain smooth workflow during service.
• Monitor food preparation to ensure timely delivery of orders.
• Maintain cleanliness and organization of all kitchen areas, equipment, and storage facilities.
• Monitor stock levels, receive deliveries, and ensure proper storage and stock rotation.
• Minimize food wastage and control food costs through efficient inventory management.
• Train, supervise, and motivate kitchen staff to maintain high performance standards.
• Assist in menu planning, recipe development, and seasonal promotions.
• Report equipment faults and coordinate maintenance when necessary.
• Perform any other duties assigned by Management.

Requirements

• Minimum 2–3 years of relevant experience in an Italian or Western restaurant.
• Strong knowledge of Italian cuisine and cooking techniques.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good leadership, communication, and teamwork skills.
• Knowledge of food safety regulations.
• Able to work shifts, weekends, public holidays, and overtime when required.
• Positive attitude, disciplined, and committed to delivering high-quality food.