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.