Responsibilities:

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food/labor costs.
• Supervise and mange kitchen staff’s activities.
• Rectify arising problems or complaints.
• Give prepared plates the “final touch”.
• Perform administrative duties.
• Comply with sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Requirements:

• Minimum of 10 years’ experience as a head chef.
• International experience in the hospitality industry will be an added advantage.
• Excellent record of kitchen management.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Strong working knowledge of food and beverage service.
• Excellent communication and leadership skills.
• Keep up with cooking trends and best practices.