Requirements:

Matric
Diploma in Professional Cookery
At least 3 years experience in a 5* / Fine Dining Restaurant
Able to demonstrate good written and verbal communication skills
Computer literate

Duties:
 
Assist in organising and coordinating daily kitchen operations.
Support in supervising and training kitchen staff.
Manage stock control and inventory levels.
Ensure supplies and equipment are adequately maintained.
Contribute to the implementation of effective operational procedures to delivery of service excellence.
 
Requirements:
 
Diploma/Higher Certificate in Culinary Arts.
At least 3-5 years’ experience as a Sous Chef or Senior CDP in a 5* Restaurant.
Strong knowledge of kitchen hygiene, safety, and food quality standards.
Proven ability in menu planning, cost control, and stock management.
Experience in supervising, training and motivating kitchen staff.
Flexibility to work shifts, weekends, and public holidays.
Valid driver’s license and own transport.
Strong attention to detail.
Excellent problem-solving and analytical abilities.
Excellent communication and interpersonal skills.
Team player.
Ability to perform under pressure in a fast-paced environment.
Effective planning and organising abilities.
Strong pastry skills.