Job Summary

Role and Responsibilities:

  • Plan and execute menus in accordance with restaurant standards
  • Oversee kitchen operations including food preparation, cooking, and presentation
  • Ensure high-quality dishes are served promptly
  • Manage kitchen staff, including training and scheduling
  • Maintain inventory levels and order supplies as needed
  • Adhere to food safety and sanitation regulations
  • Collaborate with management to develop new dishes and menu items

Required Skills


  • Proven experience as a chef or cook in a professional kitchen
  • Culinary degree or equivalent certification preferred
  • Strong knowledge of cooking techniques and kitchen equipment
  • Ability to work well under pressure in a fast-paced environment
  • Excellent leadership and communication skills
  • Attention to detail and creativity in menu planning


  • Published:
    2 Apr 2024
  • Industry:Services
  • Job Function:Hotel/Restaurant Management
  • Qualification:Intermediate
  • Experience:3 Year
  • Type:Full Time
  • Shift:Morning
  • Positions:5