Chef at FoliXx Hospitality

Responsibilities

• Lead kitchen operations, including menu planning, food preparation, and quality control.
• Design and create innovative, high-quality dishes that reflect the restaurant’s or client’s desire.
• Style and plate food for guest and events, ensuring each dish visual presentation matches the client’s aesthetic requirements.
• Oversee food safety and sanitation practices in compliance with health regulations.
• Manage kitchen staff, including training, scheduling, and maintaining a positive working environment.
• Collaborate with management to create seasonal or special event menus.
• Ensure that dishes are prepared to consistently high standards, focusing on both taste and presentation.
• Stay updated on culinary trends and experiment with new techniques and ingredients.
• Keep up with current trends in food styling and design to stay ahead in the industry.
• Demonstrate expertise in various cooking techniques, including baking, grilling, steaming, and boiling
• Handle and store ingredients, maintaining freshness and food safety standards
• Monitor and control stock levels, minimizing waste and optimizing resource utilization
• Develop new recipe skills and knowledge to enhance menu offerings
• Collaborate with team members to ensure seamless service delivery
• Ensure appealing plate presentation

Requirements

• Qualified candidates must have formal culinary education or equivalent work experience.
• Minimum of 4 -6 years as a Chef, Executive Chef, or a similar role.
• Kitchen supervision, Catering or hospitality: 2 years (Required)
• Strong background in food styling.
• Exceptional creative and artistic skills in food preparation and presentation.
• Ability to lead and manage kitchen teams, while maintaining a collaborative and positive environment.
• Deep understanding of food safety regulations and kitchen management best practices.
• Excellent time-management and organizational skills.
• Attention to detail with a passion for delivering visually stunning and high-quality food.
• Proficiency in culinary techniques, including baking, grilling, and modern cooking methods.
• Interested candidates will work any 6 days out of 7 days in a week.
• Excellent communication and problem-solving skills.
• Proven cooking experience in a professional kitchen
• Strong understanding of culinary principles, ingredient handling, and foodprotocols.
• Excellent multitasking, organizational, and time management skills
• Ability to follow instructions, measure, weigh, and mix ingredients accurately
• Familiarity with diverse cooking techniques and ingredients
• Physical stamina to work in a fast-paced environment
• Willingness to learn and adapt to new recipes and kitchen procedures