Chef/Caterer

Prepare and cook meals according to the restaurant's recipes and standards. Ensure all food is fresh, properly stored, and prepared hygienically. Plan and organize daily food preparation. Monitor food quality, taste, and presentation before serving. Maintain cleanliness and sanitation of the kitchen and equipment. Manage food inventory and report stock shortages. Minimize food waste and control kitchen costs. Supervise and coordinate kitchen assistants where applicable. Comply with health and safety regulations at all times. Assist in developing new menu items and improving existing recipes.

Requirements Previous experience as a Chef or Cook is an advantage. Knowledge of food preparation, hygiene, and safety standards. Ability to work under pressure in a fast-paced environment. Good organizational and time management skills. Strong teamwork and communication skills. Passion for cooking and delivering quality meals. Skills Food preparation and presentation Time management Attention to detail Teamwork Creativity in cooking Hygiene and sanitation practices Inventory and stock management

Senior high school (shs) certificate or equivalent. Professional training or certification in catering, culinary arts, or hospitality is an added advantage. At least 1–2 years of experience as a chef or cook in a restaurant, hotel, or catering service. Knowledge of food hygiene and safety standards. Ability to prepare a variety of local and continental dishes.