HEAD CHEF

Key skills and competencies:

• Diploma/Degree in Culinary science or related certificate
• Proven experience as Head Chef with 5 years and above in hospitality industry
• Exceptional proven ability of kitchen management
• A guest centric individual
• Ability in assigning responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Credentials in health and safety training
• Conversant with Menu development and engineering
• Conversant with HACCP in Food Production
• Computer literate.
• Age: between 30 and 45 years