Individual to be involved in:

• 1. Controlling and directing the food preparation process
• 2. Approving and polishing dishes before they reach the customer
• 3. Managing and working closely with other Chefs of all levels
• 4. Creating menu items, recipes and developing dishes ensuring variety and quality
• 5. Determining food inventory needs, stocking and ordering
• 6. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• 7. Being responsible for health and safety
• 8. Being responsible for food hygiene practices

• 1. Excellent knowledge of all sections
• 2. Ability to produce excellent high-quality food
• 3. Good oral communication
• Team management skills
• 4. High level of attention to detail
• Good level of numeracy
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