Responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Requirements

• Proven experience as a working chef.
• Advanced knowledge of the culinary arts.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Culinary school certification.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Applicants must be female and within the age range of 40–50 years.