Individual to be involved in:
- Controlling and directing the food preparation process
- Approving and polishing dishes before they reach the customer
- Managing and working closely with other Chefs of all levels
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health and safety
- Being responsible for food hygiene practices
Technical Skills and Competencies - Excellent knowledge of all sections
- Ability to produce excellent high‑quality food
- Good oral communication
- Team management skills
- High level of attention to detail
- Good level of numeracy
- Adaptability to change and willingness to embrace new idea...