The main objectives of a chef at Nama are to offer a high level of food and service and maintain the brand standards and hygiene standards.

Responsibilities:

*Chef has the overall responsibility for a safe and efficient operation of the kitchen and to carry out tasks/work in accordance with restaurant regulations, guidelines and routines, as well as responsibilities and tasks that naturally follow the position.

*In addition to the above, chef is also responsible for

ensuring that deliveries are correct according to the orders.

*Maintaining and improving food profit by monitoring wastage and breakages and implementing remedial actions.

*Making food in a quick manner and in accordance with brand standards, recipes and menus

*Ensuring that the Food Hygiene legislation is adhered to

*Complying with procedures and routines defined in the internal control for Food Hygiene (IK-mat)

*Preparing food in accordance with the order (the voucher you receive from the restaurant/cash register)

*Carrying out the necessary preparations for the next shift

*Ensuring that the kitchen and adjacent areas are clean and tidy at all times.

We offer:

• Opportunities for professional and personal development

• competitive conditions

• A culture characterized by high professional competence, professional pride and commitment