Description:
Qualifications
Diploma or Degree in Culinary Arts, Professional Cookery, or equivalent. Food Safety/HACCP certification (essential). Additional leadership or kitchen management training (advantageous).Experience
510+ years culinary experience in hotels, restaurants, lodges, or catering. At least 24 years in a senior kitchen management role (Sous Chef / Head Chef). Experience overseeing large or high-end kitchen operations.Technical Skills
Strong knowledge of international and local cuisines. Proficiency in recipe development, menu engineering, and costing. Understanding of food safety laws, HACCP, and hygiene management. Ability to manage stock, budgets, and kitchen administration. Strong knife skills and advanced cooking techniques.Core Competencies
Excellent leadership and team management skills. Strong organisational and multitasking ability. Ability to work under pressure during high-volume service. Creativity and innovation in food concepts. Strong communication and interpersonal skills.Personal Attributes
Passionate, disciplined, and detail-oriented. Professional, reliable, and hands-on leader. Calm under pressure with strong problem-solving skills. High standards of cleanliness and personal presentation. Committed to quality, service, and continuous improvement.
19 Dec 2025;
from:
gumtree.co.za