Chef

About this role

Responsibilities: Plan, create, and price daily or seasonal menus while ensuring high culinary standards and presentation. Oversee food preparation, cooking, and plating during service hours to guarantee quality and consistency. Manage kitchen staff, including scheduling, assigning duties, and training junior cooks or kitchen hands. Monitor inventory, manage food costs, and place orders for fresh ingredients and kitchen supplies. Enforce strict hygiene, sanitation, and safety standards across all food preparation areas. Requirements: Minimum qualification of OND. 2 years of proven experience a

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