Female Chef

Role & responsibilities

1. Meal Preparation & Cooking:
   
• Plan and prepare daily menus that cater to the dietary needs and preferences of the canteen's clientele.
• Cook and prepare meals, ensuring high standards of food quality, safety, and hygiene.
• Manage food production, portion control, and presentation.
2. Kitchen Management:
   
• Oversee the kitchens operations and staff to ensure smooth running.
• Maintain cleanliness and organization of the kitchen and storage areas.
• Ensure compliance with food safety regulations and standards.
3. Inventory Management:
   
• Monitor and maintain inventory of kitchen supplies, ingredients, and utensils.
• Order new supplies and ingredients as needed.
• Track stock levels and ensure proper storage of food products.
4. Customer Service:
   
• Communicate with employees or customers to understand their food preferences, allergies, and dietary restrictions.
• Provide excellent customer service, ensuring meals are delivered in a timely and friendly manner.
5. Cost Control:
   
• Maintain food costs within the established budget.
• Minimize food waste through effective inventory management and meal planning.
6. Health & Safety:
   
• Maintain high levels of cleanliness and hygiene, following food safety regulations and company standards.
• Ensure that kitchen staff follows all safety protocols and guidelines.

Skills & Qualifications:

• Proven experience as a Chef or in a similar role, ideally in a canteen or institutional setting.
• Strong understanding of food safety and hygiene standards.
• Ability to work efficiently in a fast-paced environment.
• Excellent organizational and time-management skills.
• Creativity in meal planning and presentation.
• Strong communication skills and ability to work as part of a team.
• Ability to handle food inventory, budgeting, and cost control.