Chef

DUTIES

• Cook and present food to the required quality, taste, and presentation standards.

• Monitor food quality and ensure meals are prepared and served on time.

• Maintain high standards of cleanliness, hygiene, and food safety in the kitchen.

• Ensure proper storage, handling, and preservation of food and ingredients.

• Monitor stock levels and communicate food and ingredient requirements.

• Assist with menu planning, development, and costing.

• Minimise food wastage and ensure efficient utilisation of ingredients.

• Supervise and guide kitchen assistants and other junior kitchen staff where applicable.

• Ensure kitchen equipment and utensils are properly used, cleaned, and maintained.

• Comply with occupational health and safety regulations and organisational policies.

• Plan and prepare meals in accordance with approved menus, recipes, and dietary requirements.