Minimum Requirements

• Matric
• Completed diploma in Professional Cookery
• Proven experience as a Kitchen Manager or similar role (minimum 5 years)
• The ability to communicate and collaborate effectively with team members and client
• Strong knowledge of food safety and sanitation standards
• Excellent leadership and organizational skills
• Ability to work in a fast-paced environment under pressure
• Culinary expertise and cooking techniques knowledge
• Financial management and cost control abilities
• Communication and interpersonal skills
• Technology proficiency for inventory and reporting systems
• Physical stamina for kitchen operations
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential

Roles and Responsibilities