Chef 267 views

Job Description

Chef

The Chef is responsible for planning, preparing, and delivering high-quality meals and snacks for customers while ensuring food safety, hygiene, and efficient kitchen operations. The role requires maintaining consistency in food quality, controlling food costs, and supporting the smooth daily operation of the cafeteria.

Key Responsibilities:

Food Preparation and Service

• Prepare and cook meals, snacks, sandwiches, pastries and beverages according to established recipes and standards.
• Ensure food is presented attractively and served promptly.
• Monitor portion sizes and maintain consistency in quality and taste.\Introduce new menu items and seasonal specials to enhance customer satisfaction.

Kitchen Operations

• Organize daily kitchen activities and workflow.
• Ensure adequate preparation of ingredients and mise-en-place.
• Maintain cleanliness and orderliness of the kitchen and food preparation areas.
• Operate and maintain kitchen equipment properly.

Inventory and Cost Control

• Monitor stock levels of food ingredients and supplies.
• Prepare purchase requisitions and communicate shortages to management.
• Minimize wastage and optimize use of ingredients.
• Assist in stock counts and inventory management.
• Ensure proper storage of perishable and non-perishable items.

Food Safety and Hygiene

• Ensure compliance with food safety, health and sanitation regulations.
• Maintain high standards of personal hygiene and cleanliness.
• Monitor food storage conditions and expiry dates.
• Ensure proper handling and disposal of food waste.

Customer Service

• Respond professionally to customer requests and dietary requirements.
• Handle feedback positively and support a pleasant dining experience.
• Maintain a customer-focused attitude at all times.

Teamwork

• Supervise kitchen assistants and support staff where applicable.
• Train new employees on food preparation and hygiene procedures.
• Work collaboratively with front-of-house staff to ensure efficient service

Working hours: 6-day work week required

Benefits

• Complimentary gym membership valued at SCR1500 per month
• Industry competitive salary

Job Requirements

Essential Requirements:

• Certificate or Diploma in Culinary Arts, Hospitality or a related fiend is preferred.
• Minimum of 5 years’ experience as a cook, sous-chef or chef, preferably in a cafeteria, café or restaurant environment.
• Demonstrated experience managing a small team is a strong advantage.
• Experience in menu planning and inventory management, familiarity with CRM stock management systems is preferred.
• Knowledge of food safety and hygiene standards.

Key skills and attributes:

• Strong cooking and food preparation skills.
• Knowledge of local and international cuisine.
• Good organizational and time-management skills.
• Good communication and interpersonal skills.
• Attention to detail and cleanliness.
• Goal-driven and performance-oriented with the ability to multitask and work under pressure.
• Honest, professional, and respectful in all customer and staff interactions.
• A self-starter who thrives in dynamic, high-energy environments.
• Team player with a positive attitude.

How To Apply

Interested candidate(s) are requested to Sign-up or login to apply now or email your CV and introduction to [email protected]

Closing date is 7th August 2026

Note:

In order to increase your chances of a successful selection, kindly ensure that your application is complete and that all relevant information such as your qualifications have been provided with your application.   Otherwise, the Employer reserves the right not to consider your application for selection.