• Ensuring that all food is of excellent quality and served in a timely manner.

• Planning the menu

• Overseeing all kitchen operations.

• Coordinating kitchen staff, and assisting them as required.

• Training staff to prepare and cook all the menu items.

• Taking stock of ingredients and equipment, and placing orders to replenish stock.

• Enforcing safety and sanitation standards in the kitchen.

• Creating new recipes to keep the menu fresh.

• Keeping up to date with industry trends.

• Receiving feedback and making improvements where necessary.

• Degree or Diploma in Food and beverage or its equivalent

• Past experience as a working chef with a minimum of 4-5 years of work experience.

• Advanced knowledge of the culinary arts.

• Perfectionism in sanitation and quality control.

• Portfolio of creative, unique dishes.

• Expert multitasking ability.

• Great leadership and interpersonal skills.

• Ability to run stock taking and place orders for resupply.

• Exemplary work ethic in a high-pressure environment.