Matric. Formal cooking degree or diploma. Minimum of 3 years experience in an Executive Sous Chef position in a formal Restaurant/Hotel. Must be able to create, cost and maintain recipes. Experience in running functions of up to 250 pax at a five star level. Strong leader who has been in charge of employees. Ability to think on your feet and work under pressure. Must have strong general knowledge of food and kitchen procedures. Well spoken and presented individual. - Assist with the management of the kitchen together with the Executive Chef- Maintain and implement hygiene standards- Assist with stock takes and staff training