CHEF

Tasks & responsibilities

• Organize the kitchen each day with essential cooking utensils and equipment, from knives to ovens, ensuring seamless
• operations.
• Execute dish preparation promptly while supervising final presentation and delivery to patrons, maintaining our high
• standards of service.
• 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 sourcing.
• Stock takes and ordering.