Head Chef - Hot Kitchen

Educational Qualifications: Degree in Culinary Arts, Hotel Management, or related field. Advanced culinary training may be an advantage.

Kitchen Management: Ability to manage all aspects of a hot kitchen, including organizing work, supervising chefs, and ensuring that operations run smoothly.

Menu Development: Skills in designing and developing menus that keep up with dietary trends and customer requirements.

Food Preparation: Experience in preparing hot meals, ensuring that dishes are served to high quality and to exact specifications.

Inventory Management: Ability to manage ingredient inventory effectively, including ordering, storage, and waste control.

Hygiene Compliance: Comprehensive understanding of food safety and hygiene standards, and the ability to apply them to ensure food safety and cleanliness in the kitchen.