Key Responsibilities: Meal Preparation and Cooking: Prepare and cook meals according to the established menu and dietary guidelines. Ensure all meals are prepared in a timely manner and meet the highest standards of quality and taste. Adapt recipes and menus to meet the specific dietary needs and preferences of clients. Kitchen Management: Maintain a clean, organized, and sanitary kitchen environment. Follow proper food handling, storage, and sanitation procedures. Ensure all kitchen equipment and utensils are cleaned and maintained properly. Menu Planning and Inventory: Assist in planning and developing nutritious and appealing menus. Monitor and manage inventory levels of food and kitchen supplies. Place orders for food and supplies as needed, ensuring cost-effectiveness and minimal waste. Compliance and Safety: Adhere to all health and safety regulations, including food safety standards. Ensure compliance with all relevant policies and procedures. Report any safety hazards or equipment malfunctions to the appropriate personnel. Client Interaction: Communicate effectively with clients to understand their dietary needs and preferences. Address any dietary concerns or special requests in a professional and courteous manner. Foster a positive dining experience by ensuring high standards of food presentation and service. Qualifications and Skills: Previous experience as a cook or in a similar role is preferred. Knowledge of various cooking methods, ingredients, equipment, and procedures. Strong understanding of food safety and sanitation practices. Ability to work efficiently in a fast-paced environment. Excellent time management and organizational skills. Strong communication and interpersonal skills. Culinary training or certification is a plus. Benefits: Competitive salary. Flexible working hours. Opportunities for training and career development. Supportive and collaborative work environment.