Qualifications Diploma in Culinary Arts, Hospitality Management, or related field (preferred). Food Safety and Hygiene certification. Valid health and safety training/certification advantageous. Experience 35 years’ experience in a professional kitchen environment. At least 12 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 35 years’ experience in a professional kitchen environment. At least 12 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.