Job Summary

• Plan, coordinate, facilitate, and supervise food preparation, menu planning, and kitchen operations to deliver the highest food quality standard.
• Manage stock levels, order supplies, and maintain updated and accurate costing of all dishes prepared.
• Adhere to HACCP regulations, champion hazard identification and risk assessment, and conduct daily hygiene walkabouts.

Matching Summary

Skills & Requirements

Key Requirements

• Diploma in Cookery
• Minimum 5 years experience as a Sous Chef
• Experience in 4* or 5* hotel/lodge operations
• Computer Literate
• HACCP trained

Work Rights