JOB REQUIREMENTS:-

Manages operations in the kitchen and the kitchen staff, plans the menu at the direction of the Owner, liaises with suppliers, controls the budget and ensures the quality of kitchen operations, trains the staff on the regular

basis and ensures that problems that arise are rectified in a positive and professional manner.

• A current Executive / Head Chef in an independent restaurant or Executive Chef or Executive Sous Chef in a hotel
• Experience in high volume restaurants and large banqueting.
• Strong focus in revenue generation.
• Experienced in managing diverse relationships, i.e. Multi-Cultural and Multi-Racial teams as well as local

communities. High energy personality – engaging.

• Experience and sophistication in Italian cuisine
• Culinary Diploma or Degree from arecognized hospitality / tertiaryinstitution and/or have gained 5 - 8 yearsof senior culinary experience inhospitality industry.
• Public relations skill to promote therestaurant to media and guests.
• Fluent in English

• He/She must interact with presence, flair and creativity and be able to showcase his/her talents and develop these talents in that of the team and able to interact with the longstanding team in place.