SHALU JAJ

Menu Planning & Development

Design, develop, and regularly update menus in line with seasonal availability, customer preferences, and cost considerations.
Introduce innovative dishes, and ensure consistency in food presentation and taste.
Food Preparation & Quality Control

Oversee and participate in the preparation, cooking, and presentation of all menu items.
Maintain high culinary standards and ensure compliance with food safety and hygiene regulations.

Conduct regular quality checks on ingredients and finished dishes.
Kitchen Staff Supervision & Training

Manage, supervise, and mentor kitchen staff, including chefs, cooks, and kitchen assistants.

Allocate duties, monitor performance, and conduct regular training to enhance skills.
Inventory & Cost Management

Manage stock levels, order supplies, and ensure proper storage of food and equipment.
Control food costs, minimize wastage, and ensure adherence to budgetary requirements.
Health, Safety, and Hygiene Compliance

Ensure the kitchen complies with all relevant health and safety standards.
Maintain cleanliness and organization of kitchen premises and equipment.
Collaboration and Customer Service: Liaise with management regarding menu changes, special events, and customer feedback.

Handle special requests, dietary requirements, and ensure customer satisfaction.
Operational Efficiency

Implement systems and processes to maximize kitchen productivity.
Manage rosters, and ensure adequate staffing for all service periods.
Other Duties: Perform any additional tasks as reasonably directed by the Employer, in line with the role of Chef.

We may also assign you other duties, where reasonable, for your position, training, and experience.