Qualifications
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.

Qualifications

• 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.