Cook / Chef

An all-rounder chef is a versatile cook who can handle various culinary tasks, including preparing different types of dishes, managing kitchen operations, and ensuring food quality and hygiene. They are also involved in menu planning, food preparation, and kitchen staff supervision.  Responsibilities: Culinary Expertise: Preparing a wide range of dishes across different cuisines, demonstrating strong knowledge of cooking techniques and flavor profiles.  Menu Planning & Development: Contributing to the creation of menus, including daily specials, and adapting recipes to meet customer needs and preferences.  Food Preparation & Execution: Setting up the kitchen, gathering ingredients, cooking food in a timely manner, and ensuring appealing plate presentation.  Kitchen Management: Supervising kitchen staff, delegating tasks, monitoring food stock and placing orders, and maintaining a clean and organized workspace.  Quality & Hygiene: Ensuring food safety and sanitation standards are met, monitoring food freshness, and discarding outdated items.  Adaptability & Problem-Solving: Modifying recipes to accommodate dietary restrictions or customer requests, and troubleshooting any kitchen-related issues.  Teamwork & Communication: Collaborating effectively with other kitchen staff, communicating daily specials to waitstaff, and maintaining clear communication with all team members.  Skills & Qualifications: Proven experience as a chef or cook, with experience in various kitchen equipment. Strong knowledge of culinary arts, including baking and pastry techniques. Excellent time management and organizational skills. Ability to work under pressure and remain calm in a fast-paced environment. Familiarity with sanitation regulations and food safety procedures. Leadership and communication skills. Creativity and a passion for food. Culinary school diploma preferred.