Education: Diploma in Culinary Arts, CTEVT Level 2 in Culinary, or any other relevant qualification in Culinary Arts, with a minimum of 5 years of work experience, including at least 3 years in a canteen setting.

Skills:

• Strong leadership skills.
• Excellent communication skills.
• Keen eye for detail.
• Creativity and ability to innovate.
• Ability to work under pressure.
• Understanding of ingredients and flavors.
• Business skills for managing operations.

Knowledge:

• Menu planning and cost management.
• Sanitary regulations and kitchen safety standards.
• Advanced culinary techniques and extensive cooking expertise.

Job Responsibilities:

• Oversee the day-to-day operations of the kitchen, ensuring efficient workflow and quality control.
• Manage kitchen staff, including training, scheduling, and performance evaluations.
• Develop and design diverse menus catering to the needs of the academy’s canteen.
• Ensure food preparation adheres to the highest quality and hygiene standards.
• Monitor inventory levels and manage procurement to control costs effectively.
• Collaborate with team members to maintain smooth kitchen operations.
• Uphold compliance with sanitary regulations and safety protocols.
• Bring creativity and innovation to menu offerings while maintaining nutritional balance.
• Analyze and manage kitchen budgets, ensuring cost-effectiveness.

Note: Candidates having experience in a Chef background are highly encouraged to apply.

Source: Merojob

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