Key Responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all menu items
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Creating new recipes to keep menu the fresh.
• Keeping up to date with industry trends.
• Ensure compliance with health and safety regulations within the kitchen area.
• Receiving feedback and making improvements where necessary.

Competency and Technicial skills

• Culinary school Degree / Diploma.
• Past experience as a working chef / cook.
• Advanced knowledge of the culinary arts.
• Familiarity with sanitation regulations
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Exemplary  work ethic in a high-pressure environment.