The Chef is responsible for handling all food-related concerns and taking care of all food preparation needs. More often, the person will be involved in cooking, baking and preparing predetermined menu items on a daily basis, or they may be asked to come up with new menu ideas and develop delicious and specialty dishes. He/she is will be expected to choose ingredients and design a menu based on the seasonal availability of food items.

Job Responsibilities

  • Selects choice ingredients that will give dishes the best flavour
  • Experiments to come up with new specialties that will draw diners into the restaurant
  • Studying each recipe and gathering all necessary ingredients
  • Cooking food in a timely manner
  • Monitor food stock and place orders
  • Check freshness of food and discard out-of-date items
  • Experiment with recipes and suggests new ingredients
  • Ensures compliance with all health and safety regulations within the kitchen area
  • Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
  • Cooks guests’ orders according to their preferences
  • Employs food safety best practices and makes sure that all kitchen staff members do the same
  • Exhibits sanitation practices and ensures that regulations and standards of cleanliness are strictly adhered to always.
  • Analyzes recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible.
  • Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards.
  • Order food supplies and track inventory

Skills Required:

  • Must be able to multi-task and work efficiently in fast-paced environment
  • Ability to prepare both Continental and national dishes
  • Should be able to work well and keep their cool in a fast-paced work environment.
  • Proven creativity in menu planning and recipe creation
  • Understanding of raw materials, quality control and other techniques for the effective creation and distribution of food products
  • Excellent customer service skills
  • Maintains budget
  • Knowledge of food preparation regulations and standards
  • Ability to use common kitchen tools, including cutlery, graters and ranges
  • Advanced knowledge of culinary, baking and pastry techniques
  • Strong Communication, Organizational Skills.
  • Leadership skills
  • Ability to remain calm and undertake various tasks
  • Familiarity with sanitation regulations

Experience and Qualification:

  • Candidate must have at least 3 years cognate experience as a Chef in the hospitality industry.
  • Preference will be given to candidates with offsore or onshore experience on the rig.
  • Culinary school diploma/ training in Culinary Arts

AGE: Not more than 45 years old.

If cap fits you kindly upload your CV at www.ichrgroup.com