Professional Kitchen Chef / Cook

Key Responsibilities: 1. Prepare and cook meals according to the restaurant's menu and quality standards. 2. Ensure food is well-presented, properly portioned, and consistently prepared. 3. Maintain high standards of kitchen cleanliness, food safety, and hygiene. 4. Monitor kitchen stock and communicate when supplies need replenishment. 5. Minimize food wastage through proper storage and inventory management. 6. Ensure ingredients and kitchen equipment are handled and stored properly. 7. Maintain cleanliness and organization of the kitchen at all times. 8. Work collaboratively with other kitchen and service staff. 9. Ensure timely preparation of meals, especially during busy service hours.

• Experience: Minimum of 4 years of practical experience working as a chef or cook in a busy restaurant or hotel setup. • Skills: Excellent culinary skills, time management, creativity, and ability to work under pressure. • Documents: A valid food handler's certificate is required.

At least 5 years of proven experience as a Chef or Cook in a busy restaurant, hotel, or commercial kitchen. Must possess a valid Food Handler's Certificate. Good knowledge of food preparation, cooking techniques, and kitchen hygiene. Ability to prepare a variety of meals while maintaining consistent quality and presentation. Good time management and ability to work under pressure. Strong teamwork, communication, and organizational skills. Honest, reliable, disciplined, and passionate about cooking.