Menu Planning and Development Creating and developing menus for Continental cuisine including seasonal dishes and specials Food Preparation and Cooking Preparing and cooking dishes according to recipes ensuring consistent taste flavor and presentation Quality Control Maintaining high standards of food quality hygiene and safety including adherence to recipes and portion sizes Kitchen Management Overseeing kitchen operations managing inventory and ensuring a clean and organized workspace Team Leadership and Mentorship Training and mentoring junior chefs fostering a positive work environment and collaborating with other kitchen staff Ingredient Management Managing and controlling inventory ensuring the availability of fresh and quality ingredients Cost Control and Waste Reduction Monitoring food consumption and waste implementing cost-effective measures and maintaining profit margins Customer Interaction Addressing customer preferences handling special requests and ensuring a positive dining experience Essential Skills Culinary Expertise Proficiency in preparing and cooking a wide range of Continental dishes including sauces stocks and marinades Menu Development Ability to create and develop menus based on seasonal ingredients and customer preferences Kitchen Management Strong organizational and time management skills with the ability to manage kitchen operations and staff Communication and Teamwork Effective communication skills to collaborate with other kitchen staff and ensure smooth service flow Problem-Solving and Decision-Making Ability to address kitchen challenges handle food preparation issues and make critical decisions Job Types Full time Permanent Pay 10 000 00 - 25 000 00 per month Benefits Food provided Schedule Rotational shift Weekend availability Supplemental Pay Performance bonus Work Location In person