Qualifications Professional Cookery/Culinary Diploma or equivalent qualification. Food safety certification is advantageous. Experience 24 years experience in a professional kitchen. Previous experience running both hot and cold sections is highly preferred. Experience in hotels, lodges, restaurants, or banqueting kitchens. Technical Skills Strong cooking skills across multiple stations. Excellent knife skills and knowledge of ingredients. Ability to prepare sauces, grills, sautés, salads, cold dishes, and basic desserts. Understanding of plating techniques and presentation standards. Familiarity with kitchen equipment and maintenance. Soft Skills Strong communication and teamwork skills. Ability to work calmly under pressure. High attention to detail and consistency. Good time management and organisation abilities. Able to adapt quickly to fast-paced service demands. Personal Attributes Reliable, punctual, and professional. Creative with a passion for culinary arts. Enthusiastic and willing to learn. Physical Requirements Able to stand for long periods. Able to lift pots, trays, and kitchen equipment. Willing to work shifts, weekends, public holidays, and extended hours.

Qualifications Professional Cookery/Culinary Arts Certificate or Diploma. Food Safety / HACCP training (advantageous). Experience 24 years in a professional kitchen. At least 1 year experience as a Demi Chef or CDP. Experience specifically in hot or cold sections (Garde Manger) is preferred. Technical Skills Strong cooking skills in hot and/or cold sections. Knowledge of knife skills, cooking methods, and food preparation techniques. Ability to follow recipes and maintain consistency. Familiarity with kitchen equipment and safety procedures. Understanding of portion control, costing basics, and stock rotation. Core Competencies Ability to stay calm under pressure. Excellent time management and organisation. Good communication and teamwork. Strong sense of responsibility and reliability. Personal Attributes Detail-oriented and quality-driven. Passionate about food and continuous learning. Clean, professional, and punctual. Creative and proactive in problem-solving.