To prepare and cook high-quality dishes in a fast paced restaurant kitchen, ensuring consistency, food safety, and guest satisfaction.

• Deliver consistently high-quality dishes daily
• Maintain food safety and hygiene standards
• Minimize food waste and control costs
• Collaborate effectively with kitchen team
• Meet service deadlines during peak hours

• 5 years of experience in hotels or restaurants
• Culinary degree or equivalent professional training
• Food safety certification (e.g., HACCP, ServSafe)
• Proven track record in a professional kitchen
• Knife skills and food preparation
• Menu planning and recipe execution
• Food safety and sanitation (HACCP)
• Kitchen equipment operation
• Inventory and stock management
• Plating and presentation techniques
• Teamwork and collaboration
• Time management under pressure
• Attention to detail
• Communication skills