Head Chef

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

Kitchen Management: The ability to manage all aspects of the kitchen, including organizing work, supervising cooks, and ensuring operations run smoothly.

Food Preparation: Advanced skills in preparing hot and cold dishes, and creating new recipes that meet customer expectations.

Inventory Management: The ability to effectively manage and store components, and control quality and costs.

Adherence to health standards: A comprehensive understanding of food health and safety standards, and their application to ensure food safety and hygiene in the kitchen.