Chef

Description

Job Summary: Supervises and coordinates dish preparation, ensuring quality, freshness, and adherence to recipes, reporting to the Executive Chef. Key Highlights: 1. Restaurant production experience (1–3 years) 2. Knowledge of continuous improvement methodologies 3. Direct contract with the company and benefits Description Carefully verify that all required mise en place for service is ready and meets standards. Review and ensure availability of all other items necessary for service. Lead, organize, and verify dish preparation by the entire kitchen team during service. Ensure the quality and freshness of every dish served to guests. Monitor that food preparations and presentations comply with recipes specified in the restaurant’s Recipe Book. Report daily to the Executive Chef on daily operations: updates, customer complaints, dish returns, etc. • Industry Experience: Minimum 1–3 years of experience in roles related to restaurant production, preferably within the food industry. Continuous Improvement Knowledge: Proven experience implementing continuous improvement methodologies •Biweekly payments •All statutory benefits; direct contract with the company •Company-provided benefits. -Requirements- Minimum education: University degree / Technical program 1 year of experience Keywords: cook