Chef

OVERALL RESPONSIBILITY: The Chef/Sous Chef will lead the kitchen team, overseeing all culinary operations and ensuring the highest standards of food quality and presentation. KEY ROLES AND RESPONSIBILITIES: • Lead the kitchen team to ensure strict compliance to all recipes and meal preparation processes. • Prepare, cook, and present dishes according to the cafe menu and customer specifications. • Ensure that all items in the fridge and pantry are properly labeled and stored. • Work with the Cafe Manager in ordering raw materials from the store to the kitchen. • Ensure a fully stocked kitchen to reduce any downtime during service hours. • Perform routine checks on ingredients to ensure they adhere to high-quality standards and are fresh. • Inspect plated meals to ensure they are of the highest quality before they are served. • Adjust cooking temperatures and methods as needed so that all meals come out as expected. • Review all breakfast and cafe orders and determine priority and cooking schedule. • Supervise the proper portioning and plating of all food items. • Prepare daily kitchen production reports. • Comply with all health and safety requirements. • Responsible for the cleanliness and maintenance of all kitchen equipment. • Supervise washing of pots, pans, and other cooking utensils. • Document and fill daily production and wastage logs. • Check the gas at least twice a day and ensure there is enough for the shift.