Canteen Chef/Cook

Minimum of 2 years of experience in a kitchen environment, preferably in a canteen or large-scale food service.
Strong knowledge of cooking techniques, food safety practices, and nutrition. Ability to prepare a variety of dishes that cater to diverse dietary needs.
Experience in creating and implementing menus that are balanced, appealing, and cost-effective.
Ability to manage multiple tasks and prioritize effectively in a fast-paced environment.
Strong interpersonal skills to work well with kitchen staff and other team members, fostering a positive and efficient work environment.
Willingness to adjust recipes and menus based on seasonal ingredients, customer feedback, and dietary restrictions.
Knowledge of food hygiene regulations and the ability to maintain a clean and organized kitchen.
Ability to clearly communicate with staff and understand instructions to ensure smooth kitchen operations.
Capability to handle unexpected issues, such as ingredient shortages or equipment failures, effectively and calmly.
A genuine interest in food and cooking, with a commitment to delivering high-quality meals to patrons.