Responsibilities:

Prepare and cook high-quality meals according to the menu.
Manage kitchen staff, ensuring hygiene and food safety protocols are followed.
Oversee inventory and ordering of food and supplies.
Create and develop new dishes or special menu items.
Ensure the kitchen is clean and organized.
Monitor and maintain portion control and presentation standards.
Handle customer complaints and special dietary requirements.

Education:

experience required (typically 2-3 years).
High school diploma or equivalent is often required.
Food Safety Level 1
1- 3 year of experience in the kitchen, depending on the level (entry-level, line cook, sous chef, head chef).
Experience in a fast-paced environment is often preferred.
Supervisory or management experience is a plus, particularly for higher-level positions like sous chef or head chef.

Skills:

Strong culinary skills, particularly in preparing a wide range of dishes.
Leadership and communication skills to manage a team.
Strong attention to detail and ability to work under pressure.
Knowledge of food safety and hygiene standards.
Ability to work in a team and take direction when needed.
Creativity and a passion for food.
Good physical stamina and manual dexterity.