Main Chef

Bachelor degree

Key Responsibilities:

1. Prepare and present a variety of dishes as per the menu and client preferences.
2. Develop and refine recipes to maintain consistency and improve quality.
3. Supervise kitchen staff and delegate tasks effectively.
4. Ensure compliance with food safety and hygiene regulations.
5. Manage kitchen inventory, including ordering and stocking ingredients.
6. Monitor food preparation and presentation to ensure high standards.
7. Innovate and introduce new dishes or seasonal specials.
8. Maintain a clean and organized kitchen environment.

Key Requirements:

1. Experience: Proven experience in culinary arts, preferably in multiple cuisines.
2. Skills: Expertise in food preparation, plating, and presentation.
3. Attributes: Leadership qualities, excellent organizational skills, and creativity in cooking.
4. Education: Certification in Culinary Arts is a plus but not mandatory.
5. Physical Fitness: Capable of handling long working hours in a fast-paced environment.

Salary & Benefits:

[Specify salary or other benefits, if applicable.]

Preferred Candidate:

• Male, up to 60 years old.