• Culinary Arts Diploma or relevant professional chef certification.
• HACCP or Food Safety certification (advantageous).
• Leadership or kitchen management training beneficial.

Experience

• 3–5+ years professional kitchen experience.
• At least 1–2 years in a senior role such as Chef de Partie or Junior Sous Chef.
• Experience in hotels, restaurants, or lodges preferred.

Skills & Competencies

• Strong cooking skills across multiple stations.
• Ability to lead, supervise, and mentor staff.
• Excellent time management and organisational abilities.
• Solid understanding of food cost, wastage control, and stock procedures.
• Ability to work calmly under pressure.

Personal Attributes

• Passionate about culinary excellence.
• Reliable, disciplined, and proactive.
• Creative with strong attention to detail.
• Team-oriented with strong communication skills.
• Able to adapt to fast-paced kitchen environments.

• Culinary Arts Diploma or relevant professional chef certification.
• HACCP or Food Safety certification (advantageous).
• Leadership or kitchen management training beneficial.

Experience

• 3–5+ years professional kitchen experience.
• At least 1–2 years in a senior role such as Chef de Partie or Junior Sous Chef.
• Experience in hotels, restaurants, or lodges preferred.

Skills & Competencies

• Strong cooking skills across multiple stations.
• Ability to lead, supervise, and mentor staff.
• Excellent time management and organisational abilities.
• Solid understanding of food cost, wastage control, and stock procedures.
• Ability to work calmly under pressure.

Personal Attributes

• Passionate about culinary excellence.
• Reliable, disciplined, and proactive.
• Creative with strong attention to detail.
• Team-oriented with strong communication skills.
• Able to adapt to fast-paced kitchen environments.