CHEF

CHEF

ROLE PURPOSE

To prepare and cook a variety of hot and cold meals, salads, and specialty dishes for the deli section, ensuring freshness, quality, and appealing presentation while maintaining food safety standards.

JOB RESPONSIBILITIES

Food Preparation & Cooking

• Prepare, season, and cook a variety of deli meals including hot dishes, grilled items, salads, and ready-to-eat meals.
• Develop and introduce new recipes that align with customer preferences and seasonal trends.
• Ensure consistency in taste, portion sizes, and presentation.

Quality & Hygiene

• Maintain the highest standards of cleanliness and hygiene in the kitchen.
• Follow all food safety regulations and HACCP standards.
• Monitor food freshness and rotate stock to minimize wastage.

Menu Planning & Stock Management

• Collaborate with the deli team to plan daily and weekly menus.
• Monitor ingredient stock levels and communicate with procurement for timely replenishment.
• Suggest cost-effective ways to optimize menu offerings without compromising quality.

Customer Service Support

• Support the deli counter team in responding to customer inquiries about menu items.
• Assist in product demonstrations and tastings when needed.

Team Collaboration

• Work closely with Pastry Chefs, kitchen assistants, and service staff to ensure smooth operations.
• Participate in training new staff on cooking techniques and hygiene standards.

QUALIFICATIONS

• Diploma or Certificate in Culinary Arts, Food Production, or related field.
• Minimum 3 years’ experience in a commercial kitchen, preferably in a deli, restaurant, or supermarket setting.
• Strong culinary skills and creativity in menu development.
• Knowledge of various cooking methods and cuisines.
• Understanding of food safety regulations and HACCP standards.