Chef

Task & Responsibilities

• Execute dish preparation promptly while supervising final presentation and delivery to patrons, maintaining our high standards of service.
• Organize the kitchen each day with essential cooking utensils and equipment, from knives to ovens, ensuring seamless operations.
• Regularly monitor food stock levels, place orders as needed and oversee stock rotation to minimize waste and ensure freshness.
• Lead the creation of new and seasonal recipes for both dishes and beverages, while accurately estimating their costs to support menu development.
• Vigilantly check food items for freshness and promptly remove any expired items, ensuring adherence to health and safety regulations.
• Uphold impeccable cleanliness and sanitation standards in the kitchen, including rigorous food handling practices and equipment maintenance.
• Supervise kitchen staff, providing training and guidance as necessary to maintain a high level of performance and professionalism.
• Manage email inquiries, conduct research and development activities, including sourcing new suppliers, and maintain accurate records of monthly stock takes and incident reports
• Monitor the kitchen's condition, promptly reporting any maintenance needs to the owner, and overseeing repairs as required.
• Create seasonal menu and ingredient