Job description:
- Must be able to plan, cost and modify menus to meet various requirements. Must select and develop recipes; standardize production recipes to ensure consistent quality
- Establish presentation technique and quality standards
- Develops a realistic, formatted recipe data base
- Supervises food production
- Assists in taking inventory and purchasing supplies
- Must have considerable knowledge of food preparation and food service management, methods, and techniques.
- Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
- Maintains food cost standards
- Must be able to maintain a variety of records and to prepare reports.
- Acts as replacement worker when short staffed
- Handles customers' concerns and suggestions
- Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures.
- Directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews
- Handles employees' concerns and issues

Skills required:
- Qualifications from a reputable establishment
- 5 years experience in a Sous – Head Chef
- Innovative with a strong eye for detail
- Work under pressure and be goal orientated
- Demonstrable knowledge of health and safety
- Must have a thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
- Must be able to work long hours.

Are you up to the challenge? Send your CV containing a recent profile photo, your contact numbers and email address.
Advise current salary and availability.
No certificates or food photos until requested.
Must have proven experience and valid traceable references.
Note: Only short listed applicants will be contacted.