Head Chef

Overall management of the kitchen Maintain and implement hygiene standards and to take control of stock takes and staff training. ·5-7 years relevant experience in a formal Restaurant / Hotel. ·Strong personality that can think on their feet and work under pressure. ·Well-spoken and presented individual. ·Leader with good management skills ·Creative with an eye for detail ·Administrations skills and must be highly organised ·Grade 12. ·Formal cooking degree/diploma preferable. ·Experience in running functions of up to 250 pax ·Able to work under pressure ·Experience in creating, costing and maintaining of recipes. ·Strong general knowledge of food and kitchen procedures#J-18808-Ljbffr