Chef

Key Responsibilities

Test and improve recipes based on local taste preferences Develop recipes for bowls, wraps, sides, sauces, and desserts Create and maintain kitchen SOPs Standardize recipes and portion sizes Manage food costing for all dishes Coordinate with vendors for ingredient sourcing and standardization Train and supervise kitchen staff Maintain daily and weekly prep schedules Ensure food quality and consistency Maintain hygiene and food safety standards

Requirements

2–5 years of kitchen experience Knowledge of Continental, Middle Eastern, and Indian cuisine Basic understanding of recipe development and testing Experience in staff training and kitchen operations Knowledge of food costing and inventory planning Basic knowledge of food safety and hygiene standards