• Prepare and cook a variety of dishes following established recipes and presentation standards.
• Manage kitchen operations, ensuring high standards of cleanliness and food safety.
• Collaborate with kitchen staff to create innovative menu options and accommodate special dietary requests.
• Supervise and train junior cooking staff to enhance their culinary skills.
• Maintain inventory, place orders for kitchen supplies, and minimize waste.

Requirements

• Educational Qualifications: High school diploma or equivalent; Culinary certification preferred.
• Experience Level: 3–5 years of experience in a professional kitchen.
• Skills and Competencies: Strong knowledge of cooking techniques and food preparation; ability to work in a fast-paced environment.
• Qualities and Traits: Passion for cooking and creativity in dish presentation.