Head Chef - Hot Kitchen

Educational Qualifications: Degree in culinary arts, hotel management, or related field. Advanced cooking courses may be an added advantage.

Kitchen Management: The ability to manage all aspects of a hot kitchen, including organizing work, supervising cooks, and ensuring the business runs smoothly.

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

Food preparation: Experience in preparing hot meals, ensuring that high-quality dishes are presented to precise specifications.

Inventory Management: The ability to effectively manage component inventory, including ordering, stocking, and wastage control.