Chef Cook

Description

Job Summary: We are seeking an experienced Chef in both cold and hot kitchen operations, including seafood and meat cuts, with leadership and personnel management skills to supervise and coordinate daily kitchen operations. Key Highlights: 1. Opportunity to lead and train a kitchen team. 2. Responsible for recipe standardization and quality control. 3. Comprehensive management of inventory, costs, and orders to suppliers. REQUIREMENTS: *Minimum 1–2 years of verifiable experience as a Chef. *Verifiable experience in: -Cold and hot seafood. -Meat cuts. -Breakfast and brunch. -Pasta and salads. -Basic pastry and/or baking. *Knowledge of costing, inventory, and shrinkage. *Leadership and personnel management (mandatory). *Proactivity and ability to work under pressure. *Flexible availability of working hours. RESPONSIBILITIES: *Supervise and coordinate daily kitchen operations. *Recipe preparation and standardization. *Cold and hot kitchen operations (specializing in seafood). *Quality control, presentation, and service timing. *Pastry and baking preparation. *Inventory, cost, and supplier order management. *Compliance with hygiene and food safety standards. *Kitchen team training and leadership. *Support in menu creation and updates. WE OFFER *Base salary. *Statutory benefits. *Tips. *Staff transportation. *Employee meals. *Free uniform.-Requirements- Minimum education: Higher education – Bachelor’s degree 2 years of experience Age: between 27 and 40 years Knowledge: Compliance with regulations, Team management, Leadership, Proactivity, Hot kitchen, Cold kitchen, Inventory, Pastry, Culinary training, Baking Keywords: cook