Qualifications

• A minimum of 3 years of professional culinary experience, including supervisory experience
  
• 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.
  

• Assist in overseeing all aspects of the kitchen operation, ensuring quality, consistency and efficiency
  
• Support in managing, motivating and developing the kitchen team
  
• To ensure mis en place is carried out throughout the kitchen to meet forecasted demand
  
• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
  
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions
  
• Minimise food waste and contribute to sustainable kitchen practices
  
• Lead by example during service, maintaining high standards and a positive team culture
  
• Prepare and present high-quality dishes in line with hotel and brand standards
  
• Organise workflow to meet service demands, including à la carte, group bookings and events
  
• Support stock control, ordering, and cost management to meet departmental targets
  
• Assist with rotas, deliveries and invoice processes where required
  
• Ensure full compliance with hygiene, HACCP, health & safety and environmental standards
  
• Take responsibility for the kitchen in the absence of the Head Chef