Key Responsibilities

• Food Preparation & Cooking: Prepare ingredients, cook meals according to recipes, ensuring quality, portion control, and presentation standards.
• Kitchen Management: Set up and clean stations, manage food flow during service, handle multiple orders, and monitor stock levels.
• Leadership & Training: Supervise and guide junior cooks, provide training, assign tasks, and foster a positive team environment.
• Hygiene & Safety: Maintain strict food safety, health, and sanitation standards, including cleaning work areas and equipment.
• Inventory & Ordering: Monitor supplies, reorder stock, and manage waste.
• Menu Contribution: Suggest specials, assist with menu planning, and develop new recipes. 

Essential Skills & Qualifications

• Proven experience in food preparation and cooking.
• Strong knowledge of cooking techniques, food safety, and nutrition.
• Ability to work under pressure in a fast-paced setting.
• Excellent multitasking, time management, and organizational skills.
• Physical endurance to stand for long shifts.
• Leadership and communication skills for training and team coordination.
• Relevant food handler's certificate and/or culinary qualification. 

Typical Work Environment

• Restaurants, hotels, healthcare facilities, and institutions.
• Involves working shifts, including nights, weekends, and holidays, depending on the establishment.