Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

Must demonstrate the following skills: 1. Knowledge of management of staff in a commercial kitchen 2. Knowledge of menu development and implementation 3.

Ability to work with suppliers to procure excellent quality ingredients within a budget 4. Ability to manage stock control and ordering processes 5. Ability to maintain a high level of food presentation 6.

Effective verbal and written communication skills 7. Time management skills 8. Decision making skills Equipment worked on: Kitchen equipment - grills, fryers, convection ovens etc Requirements Experience in hot and cold kitchen Menu planning and budgeting Experience in pastry Good knowledge in safety standards Knowledgeable in HACCP (Hazard analysis and...