As the Canteen Chef at Level-7 Internet, you will manage and operate the day-to-day activities of our company canteen. You will be responsible for preparing and serving high-quality meals, managing food orders and payments, maintaining inventory and ensuring that hygiene and safety standards are consistently followed. You should be able to work efficiently in a fast-paced environment, whilst delivering an exceptional dining experience for all employees.
This role is open to candidates of all backgrounds and abilities.

Education, Certifications & Experience

• Formal culinary training from a recognised institution or equivalent.
• 2 – 5 years working in a commercial kitchen or catering environment.
• Experience managing food orders and payments.

Skills & Competencies

• A passion for cooking and providing a positive dining experience.
• Strong attention to detail and a proactive approach to kitchen management.
• Ability to work under pressure in a fast-paced environment, maintaining high standards of quality and efficiency.
• Excellent organizational skills and the ability to multitask effectively.
• Strong culinary skills with a focus on high-quality food preparation, cooking, and presentation.
• Knowledge of food safety regulations and the ability to implement best practices in the kitchen.
• Strong communication and customer service skills to interact with employees and manage orders effectively.

Additional Requirements 

• A valid food safety or health certification would be a plus.
• Training for First Aid and Fire Fighting will be provided.

Canteen Operations Management

• Oversee the day-to-day running of the company canteen, ensuring smooth operations and a positive experience for all employees.
• Ensure that the canteen is clean, well-stocked and organised at all times.
• Manage food preparation, cooking, plating and serving of menu items.

Order Management

• Take food orders from employees, process payments and ensure timely and accurate delivery of meals.
• Handle special dietary requests or preferences with care, ensuring satisfaction.

Menu Planning & Updates

• Plan and update the menu regularly, offering a variety of nutritious and appealing meal options to employees.
• Take into account dietary preferences, seasonal ingredients and company needs when designing the menu.
• Maintain a balance between variety, cost-efficiency and quality.

Food Quality Control

• Prepare, cook, plate and serve all food items to meet the highest standards of taste, quality and presentation.
• Ensure that all food is served in a timely manner, maintaining freshness and presentation.
• Monitor food quality and make adjustments to recipes as necessary to meet company standards.

Stock & Inventory Management

• Take regular stock of food and kitchen supplies, ensuring adequate stock levels are maintained.
• Place orders with suppliers to replenish stock as needed, ensuring cost-effectiveness and quality control.
• Track and manage inventory, ensuring that products are used efficiently and wastage is minimised.
• Regularly check the freshness of food and dispose of out-of-date or expired items.

Food Freshness & Waste Management

• Maintain proper stock rotation to ensure the use of older items first and reduce spoilage.

Health & Safety Compliance

• Adhere to food safety best practices at all times, ensuring all food is prepared and stored in a safe and hygienic manner.
• Maintain cleanliness and hygiene in the kitchen area, including cooking equipment, utensils and workspaces.
• Ensure compliance with all health and safety regulations, including proper handling, storage and disposal of food.
• Ensure the kitchen area remains organised and free from hazards.

General Kitchen Duties

• Maintain a high standard of cleanliness at all times, following cleaning schedules and health codes.
• Assist with the maintenance of kitchen equipment, reporting any faulty equipment to management

Ad-Hoc Duties

• Assist with any other ad-hoc duties as required by the company, including assisting with events or special requests.