Chef

Job Description – Chef (Main & Secondary Roles)Main Chef ResponsibilitiesLead Preparation: Oversee the preparation of baking and continental dishes, ensuring quality and timely service. Quality & Consistency: Maintain the taste, presentation, and consistency of all dishes. Team Guidance: Guide, mentor, and train support chefs and kitchen staff when required. Kitchen Hygiene & Safety: Ensure strict adherence to hygiene, food safety, and cleanliness standards. Stock & Inventory: Monitor, manage, and optimize kitchen stock, ingredients, and supplies. Recipe Development: Contribute to new recipe creation and menu innovation. Execution: Prepare and manage baking and continental dishes in line with the menu and restaurant standards. Secondary Chef ResponsibilitiesCooking Support: Assist in cooking and baking preparations as per menu requirements. Kitchen Maintenance: Handle cleaning of utensils, equipment, and kitchen area to maintain hygiene. Customer Interaction: Manage basic billing and assist with customer queries when required. Operational Support: Support smooth daily café operations and coordinate with the main chef. Timely Execution: Ensure punctual preparation and contribute to efficient kitchen workflow. Skills RequiredCulinary Knowledge: Basic to intermediate knowledge of baking and continental cooking. Multitasking: Ability to handle cooking, cleaning, and basic billing simultaneously. Work Ethic: Punctual, responsible, and able to work in a fast-paced environment. Teamwork & Communication: Strong team player with good communication and coordination skills. Hygiene & Attitude: Maintains high standards of cleanliness, with a customer-friendly approach. Additional (for Secondary Chefs): Basic billing, POS handling, and customer interaction skills.