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Job Summary: We are seeking an experienced Chef to lead kitchen teams, ensuring high standards of quality, operational order, and excellent customer experience in a high-volume restaurant. Key Highlights: 1. Leadership in high-volume kitchen operations 2. Responsibility for quality and daily operations 3. Team training and development Restaurant Chef We require a Chef with a minimum of 3 years of experience in a similar role, preferably within large restaurant groups or high-volume operations. This position is designed for an individual with proven leadership, operational discipline, and hands-on experience managing a restaurant kitchen. We seek a candidate who has held direct Chef-level responsibility—not solely as a Sous Chef—and who possesses the capability to lead teams, uphold dish quality, and ensure smooth daily kitchen operations. We are looking for someone with sound judgment, discipline, and sensitivity to lead the kitchen team, maintain high quality standards, oversee processes, and collaborate closely with operations to deliver an outstanding customer experience. In this role, you will be responsible for: - Managing daily kitchen operations, ensuring order, cleanliness, quality, and adherence to procedures. - Supervising proper preparation, presentation, and timely service of dishes. - Coordinating the kitchen team during opening, service, and closing shifts. - Ensuring staff comply with recipes, portion sizes, techniques, timing, and established standards. - Maintaining clear communication with operational teams to ensure seamless, well-coordinated service. - Overseeing inventory, requisitions, waste, expiration dates, and proper use of supplies. - Monitoring compliance with hygiene, food safety regulations, and best culinary practices. - Training, correcting, and mentoring kitchen staff to improve performance. - Identifying operational opportunities and proposing practical solutions. - Managing costs, product quality, and optimal utilization of ingredients. - Ensuring the kitchen operates with discipline, respect, and a results-oriented focus. We seek candidates with: - Minimum 3 years of experience as a Chef. - Prior experience in large restaurant groups or high-volume restaurants. - Experience leading kitchen teams. - Demonstrable experience in inventory control, waste management, requisitions, and cost management. - Knowledge of hygiene, food handling, and best culinary practices. - Ability to train, supervise, and develop kitchen personnel. - Strong leadership, clear communication, and decision-making ability during operations. Order, discipline, sense of urgency, and attention to detail. Availability for rotating days off. We offer: Base salary 3% savings fund contribution. Complimentary staff cafeteria. Uniforms. Statutory benefits. Rotating days off. Job stability. Opportunity to join a robust restaurant operation with high standards of quality and service.-Requirements- Minimum education: Higher education – Bachelor's degree 3 years of experience Age: between 25 and 45 years Knowledge: Compliance with regulations, Team management, Leadership, Decision-making, Culinary arts, Staff supervision Keywords: cook
