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