Minimum Qualifications

• Diploma or Certificate in Culinary Arts, Professional Cookery, Hospitality Management, or related field.
• Food safety and hygiene certification is advantageous.

• 3–5 years’ experience in kitchen operations.
• Supervisory or management experience preferred.
• Experience in hotels, restaurants, lodges, or catering establishments.

• Food preparation and kitchen management.
• Health, hygiene, and food safety regulations.
• Stock and inventory control.
• Cost control and budgeting.
• Kitchen equipment and maintenance procedures.

• Leadership and staff management skills.
• Strong organisational and time-management skills.
• Communication and interpersonal skills.
• Problem-solving and decision-making abilities.
• Ability to work under pressure.

• Professional and responsible.
• Attention to detail.
• Creative and organised.
• Ability to multitask.
• Team player with leadership qualities.

• Fast-paced kitchen environment.
• Shift work, including weekends and public holidays.
• Exposure to heat, kitchen equipment, and long working hours.