HEAD CHEF

. Relevant experience in food preparation and kitchen operations within a restaurant environment.

. Strong knowledge of cooking techniques, food preparation methods, and kitchen management.

. Good understanding of food safety, hygiene, and sanitation practices.

. Ability to prepare a wide range of dishes while maintaining quality and consistency.

. Experience in supervising and coordinating kitchen staff is an advantage.

. Strong organizational and time management skills.

. Ability to work efficiently in a fast-paced environment.

. Able to work independently as well as in a team.

. Responsible, reliable, and committed to maintaining high food quality standards.

. Willing to work shifts, weekends, and public holidays when required.

. No formal educational qualification required.