Professional Female Chef

Prepare and cook a variety of Continental dishes to a high standard. • Develop and maintain consistent food quality and presentation. • Prepare ingredients and ensure proper portion control. • Maintain high standards of kitchen hygiene, cleanliness and food safety. • Monitor food stock and report shortages when necessary. • Minimize food wastage and ensure proper storage of ingredients. • Work closely with the kitchen team to ensure smooth and timely service. • Create or suggest new dishes and menu ideas when required. • Ensure all meals are prepared according to the Lounge's standards.

Minimum of 2–3 years’ experience as a Chef, preferably in a Lounge, Restaurant, Hotel or similar establishment. • Proven ability to prepare Continental dishes. • Good knowledge of food preparation, cooking techniques and presentation. • Ability to work under pressure and meet service deadlines. • Good hygiene and food-safety practices. • Must be hardworking, disciplined and reliable. • Ability to work independently with minimal supervision. • Culinary training or relevant certification is an added advantage.

SSCE, OND-BSC With Culinary Certification