Chef

Oversees the kitchen from food preparation, staff management, equipment quality menu creation and ordering supplies. Their talent can often be the main feature or draw for customers to a restaurant

Responsibilities:
Making excellent, quality meals with fresh ingredients, ensuring that the dish’s quality and appearance meet the highest standards and specifications.
Running the lunch or dinner food service, so ensuring that all customers received the correct food cooked as they requested and served in a timely manner.
Ensure the kitchen is kept clean during food preparation and thoroughly cleared after food
Assign responsibilities to the kitchen staff, manage shift schedules for food preparation before the food service begins
Cooking meals according to food hygiene and allergen restrictions.
Create menus that meet the needs of the restaurant, design dishes if required
Manage the ordering of supplies to the kitchen especially fresh ingredients for cooking
When required assist the restaurant management staff in the running, promoting and improving of the restaurant.

Requirements:
Leadership qualities.
Actively assist in maintaining current dietary, food safety and health standards compliance.
Multitasking and the capacity to manage high-paced and stressful food service times.
Either apprenticeship or culinary degree, as well as several years, work experience for skilled Chefs