Key Responsibilities:
- Prepare daily breakfast/lunch meals according to the approved meal plan.
- Request and manage kitchen supplies and ingredients as needed.
- Maintain cleanliness of the kitchen and all equipment.
- Follow food safety and hygiene standards at all times.
- Ensure quality and variety in meals to meet employees’ preferences.
- Participate in planning weekly menus with management.
- Supervise kitchen helpers if available.
Qualifications:Minimum 3 years of experience as a Chef in restaurants or corporate kitchens.Knowledge of food safety and hygiene standards.Strong time management and ability to work under pressure.Good taste and attention to detail.Experience in preparing meals for large groups is preferred.