Executive Chef

• Provide excellent preparation and presentation of food.
• Stock takes and maintenance thereof.
• Maintain Health and Safety policies and procedures and overall hygiene and cleanliness of restaurant.
• Training, discipline, managing and motivating of staff.
• Coordinating the operation of the restaurant during scheduled shifts.
• Ensure customer service is maintained at a high level.
• Look for opportunities to improve procedures and make improvements where appropriate.
• Administration and processing invoices.
• Menu development and planning.

• Strong leadership and management skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and attention to detail.
• Strong organizational and multitasking abilities.

• Excellent command of the English language.
• 3-5 years’ experience as a Chef.
• Tertiary qualification as a Chef.
• Driver’s license and own vehicle.
• Contactable references.