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Leads the preparation and cooking of high-quality dishes, manages kitchen operations, and ensures consistency, safety and efficiency. Key Responsibilities • Plan menus and develop dishes in line with restaurant standards • Prepare, cook and present food to a consistently high quality • Supervise, tr
Leads the preparation and cooking of high-quality dishes, manages kitchen operations, and ensures consistency, safety and efficiency.
Key
Responsibilities • Plan menus and develop dishes in line with restaurant standards • Prepare, cook and present food to a consistently high quality • Supervise, train and schedule kitchen staff • Order supplies, manage stock and control food costs and waste • Enforce food safety, hygiene and health and safety standards • Maintain a clean, organised and efficient kitchen
Requirements • Proven experience as a chef in a professional kitchen • Strong knowledge of food safety and cooking techniques • Leadership, time management and ability to work under pressure Minimum
Qualifications: Diploma in Hospitality Management, Catering, Culinary Arts, Food & Beverage Management, or a related field. Required Experience: 1 – 3 Years
Salary range: Not specified (Accommodation available)
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