Relevant Trade Qualification or equivalent, with minimum of 2 years’ experience as a Chef.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Capable of delegating multiple tasks.
Communication and leadership skills.
In-depth knowledge of food industry regulations.
Flexible working hours, including weekends and evenings, when required.
Organised with a love for well executed food.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Good teamwork with kitchen staff.
Able to work under pressure.