Responsibilities

• Prepare and execute recipes.
• Manage inventory of ingredient usage, minimizing waste and ordering supplies as needed to maintain kitchen efficiency.
• Create daily specials and seasonal menus.
• Ensure all kitchen equipment is properly maintained and sanitized, adhering to health and safety regulations to prevent accidents.

Qualifications

• Culinary school graduate or equivalent formal training in cooking techniques and kitchen management.
• Minimum of 3-5 years of professional cooking experience.
• Proven ability to work efficiently managing individual tasks and responsibilities.
• Knowledge and experience in Mediterranean, Continental, and South Asian cuisines.