Chef

Set up the kitchen with cooking utensils and
equipment, like knives, pans and kitchen scales.
Study each recipe and gather all necessary ingredients.
Cook food in a timely manner.
Delegate tasks to kitchen staff.
Inform wait staff about daily specials.
Ensure appealing plate presentation.
Supervise Cooks and assist as needed.
Slightly modify recipes to meet customers needs and
requests (e.g. reduce salt, remove dairy).
Monitor food stock and place orders.
Check freshness of food and discard out-of-date items.
Experiment with recipes and suggest new ingredients.
Ensure compliance with all health and safety regulations within the kitchen area.
4 DAYS PER WEEK, 11-hour shift, Thursday to Sunday,
12pm to 11pm, 3 consecutive days off
MAXIMUM 44 HOUR WEEK
28 DAYS PAID HOLIDAYS