Qualifications

• Diploma or Degree in Culinary Arts, Professional Cookery, or equivalent.
• Food Safety/HACCP certification (essential).
• Additional leadership or kitchen management training (advantageous).

Experience

• 5–10+ years culinary experience in hotels, restaurants, lodges, or catering.
• At least 2–4 years in a senior kitchen management role (Sous Chef / Head Chef).
• Experience overseeing large or high-end kitchen operations.

Technical Skills

• Strong knowledge of international and local cuisines.
• Proficiency in recipe development, menu engineering, and costing.
• Understanding of food safety laws, HACCP, and hygiene management.
• Ability to manage stock, budgets, and kitchen administration.
• Strong knife skills and advanced cooking techniques.

Core Competencies

• Excellent leadership and team management skills.
• Strong organisational and multitasking ability.
• Ability to work under pressure during high-volume service.
• Creativity and innovation in food concepts.
• Strong communication and interpersonal skills.

Personal Attributes

• Passionate, disciplined, and detail-oriented.
• Professional, reliable, and hands-on leader.
• Calm under pressure with strong problem-solving skills.
• High standards of cleanliness and personal presentation.
• Committed to quality, service, and continuous improvement.