Chef

****Key Responsibilities:**

1. Prepare and cook menu items in accordance with established recipes and standards.

2. Adhere to food safety and sanitation guidelines to maintain a clean and safe kitchen environment.

3. Utilize culinary techniques to enhance the flavor and presentation of dishes.

4. Plate and present dishes in an appealing manner to ensure customer satisfaction.

5. Manage inventory levels and assist with ordering supplies as needed.

6. Operate kitchen equipment efficiently and safely.

7. Handle food with care to prevent contamination and ensure freshness.

8. Demonstrate attention to detail in all aspects of food preparation and service.

**Required Skills and Qualifications:**

1. Strong knowledge of cooking techniques and culinary practices.

2. Familiarity with food safety standards and sanitation procedures.

3. Ability to plate and present dishes creatively.

4. Basic understanding of inventory management principles.

5. Proficiency in operating kitchen equipment.

6. Experience in food handling and preparation.

7. Excellent attention to detail and organizational skills.

8. 0-1 years of relevant work experience.

9. No formal education required.**