REQUIRED SKILLS

Advanced Culinary Skills – Strong knowledge of cooking techniques,flavour profiles,and kitchen processes,with the ability to create and execute high-quality dishes consistently.
Leadership & Team Management – Excellent leadership abilities to manage and inspire a kitchen team,ensuring efficient operations and maintaining high standards under pressure.
Time Management & Organisation – Strong organisational skills to manage multiple tasks simultaneously,ensuring all orders are completed on time and to the highest standards.
Problem-Solving & Decision-Making – Ability to think on your feet and resolve issues in a fast-paced environment,making quick decisions that benefit both the team and guests.
Attention to Detail – High level of attention to detail,ensuring every dish is consistently presented beautifully,tastes exceptional,and meets the restaurant’s standards.

Kitchen Leadership & Supervision – Assist the Head Chef in managing the kitchen team,ensuring tasks are delegated efficiently,and maintaining high levels of performance and morale.
Menu Development & Execution – Collaborate with the Head Chef to create and develop menu items,ensuring they align with the restaurant’s concept and are consistently prepared to the highest standards.
Training & Development – Train and mentor junior chefs and kitchen staff,ensuring they understand recipes,techniques,and health and safety standards,while fostering a positive and productive kitchen environment.
Inventory & Stock Control – Oversee kitchen stock,order supplies,and manage inventory levels,ensuring ingredients are fresh,cost-effective,and waste is minimised.
Maintaining Health & Safety Standards – Ensure the kitchen complies with all health,safety,and hygiene regulations,conducting regular checks and audits to maintain a safe working environment for the team.