RESPONSIBILITIES INCLUDE:

• Planning organization skills in Kitchen operations
• Menu planning and re-engineering.
• Overseeing food production.
• Control of section production.
• Managing costs through the use of innovative cooking methods.
• Effective practices of health and safety standards in the kitchen.

Job Specifications

• National Certificate in Professional Cookery.
• At least 2 years of relevant experience in a similar position.
• Hands-on experience in food production and service standards.
• Fluent in written and spoken English.
• Good with production-related figures.
• Excellent coordination skills.
• Excellent in healthy foods and green cooking.
• Sensitive to customer needs.
• High levels of personal presentation.
• Should be a person of unquestionable integrity.
• Attention to detail, honesty and ability to work with minimal supervision.