Qualifications Professional Chef Diploma or equivalent culinary qualification. Additional certification in advanced cooking, food safety, or kitchen management is advantageous. Experience 5 years culinary experience in a professional kitchen. At least 2 years in a senior role (Sous Chef, Junior Sous Chef, or similar). Experience in fine dining, luxury lodges/hotels, or high-volume establishments is preferred. Technical Skills Strong cooking skills across all sections of the kitchen. Excellent knowledge of ingredients, techniques, and food trends. Strong administrative skills (ordering, stock control, costing). Ability to design menus and execute high-standard dishes. Soft Skills Excellent leadership and team management skills. Ability to work well under pressure in a fast-paced environment. Strong communication and interpersonal skills. High attention to detail and consistency. Creative mindset with passion for culinary innovation. Strong problem-solving and decision-making abilities. Physical Requirements Ability to stand for long periods and perform physically demanding tasks. Able to work shifts, weekends, public holidays, and extended hours when needed.

Qualifications Culinary Arts Diploma or Degree (City & Guilds or equivalent preferred). Professional chef certification (advantageous). HACCP or Health and Safety certification recommended. Experience 510 years professional kitchen experience. At least 35 years in a senior role (Sous Chef or Executive Chef). Experience in fine dining, luxury lodges, hotels, or high-volume establishments is highly beneficial. Skills & Competencies Exceptional culinary skills and creativity. Strong leadership and team management ability. Excellent understanding of kitchen operations and workflow. Knowledge of costing, budgeting, and stock control. Strong communication and organisational skills. Ability to work under pressure and maintain high standards. Knowledge of dietary needs, allergies, and modern culinary trends. Personal Attributes Passionate and innovative with a high attention to detail. Calm, disciplined, and composed under pressure. Results-driven and committed to excellence. Strong work ethic and reliability. Ability to mentor and uplift the culinary team.