Qualifications

• A minimum of 7-10 years of professional culinary experience, with at least 3 years in a leadership role as a Chef de Cuisine or Executive Sous Chef.
  
• Extensive knowledge and mastery of various culinary techniques and cuisines.
  
• A degree or diploma in Culinary Arts from a recognised institution.
  
• Strong leadership and team management skills, with the ability to motivate and mentor a diverse team.
  
• Excellent organizational and time management abilities.
  
• A passion for culinary innovation and a commitment to delivering excellence
  

• Lead, mentor and train the Culinary Operations team
  
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
  
• Monitor Food costs with the supervision of the Executive Chef
  
• Support the Executive Chef with administrative responsibilities i.e. scheduling, payroll, expenses, etc. ensuring that all costs are place and carried out appropriately.
  
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
  
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
  
• Train, develop, discipline, supervise and organize all kitchen personnel on a regular basis.
  
• Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings. to set expectation for the operation and Heartists
  
• Supervise the maintenance and cleanliness of all food preparation equipment.
  
• Supervise and maintain Staff canteen
  
• Supervise and monitor stewarding team
  
• Develop and ensure a safe working environment for people to work.
  
• Communicate with the Executive Chef on a regular basis the activities and results of the kitchen.