Key Duties and Responsibilities
Prepare and present high-quality meals in line with established menus and standards
Plan menus with emphasis on continental and vegetarian cuisine
Ensure food quality, consistency, and timely service
Maintain high standards of food hygiene, safety, and cleanliness
Manage kitchen operations, inventory, and cost control
Supervise kitchen staff and ensure efficient workflow
Minimum Qualifications and Requirements
Minimum qualification of a Diploma or Certificate in Food Production, Culinary Arts, Hospitality, or a related option
At least five (5) years' relevant work experience in a medium-sized enterprise, hotel, institution, or catering establishment
Proven experience in continental cuisine and vegetarian meal preparation will be a strong advantage
Knowledge of food safety, hygiene, and kitchen best practices
Ability to work under pressure while maintaining high quality standards
Personal Attributes
Creativity and passion for food preparation
High level of integrity, discipline, and professionalism
Strong teamwork and time-management skills