The chef is responsible for overseeing the kitchen operations, menu creation, food preparation, and staff management. This role requires creativity, leadership skills, and a strong understanding of culinary techniques. Supervise kitchen staff and delegate tasks effectively.Ensure high standards of food safety and cleanliness.Train and mentor kitchen staff in culinary techniques and best practices.Monitor inventory levels and order supplies as needed.Salary upto 3500.

Benefits: Visa,insurance,accommodation,transportation and food will be provided by the company. Overtime will be paid extra