• Diploma in Culinary Arts, Hospitality Management, or related field (preferred).
• Food Safety and Hygiene certification.
• Valid health and safety training/certification advantageous.

Experience

• 3–5 years’ experience in a professional kitchen environment.
• At least 1–2 years in a supervisory or management role.
• Experience with stock control, cost management, and staff leadership.
• Strong understanding of kitchen equipment, food preparation, and menu planning.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent communication and teamwork abilities.
• Strong organisational and time management skills.
• Ability to handle pressure and maintain high standards.
• Knowledge of food costing and kitchen financials.
• Problem-solving mindset and ability to make quick decisions.

Personal Attributes

• Reliable and responsible.
• Proactive and solution-driven.
• High attention to detail.
• Passionate about food quality and kitchen excellence.