KEY DUTIES / RESPONSIBILITIES

• Assist in menu preparation and food production.
• Supervise kitchen staff and maintain discipline.
• Ensure food quality, hygiene and safety standards.
• Manage inventory and reduce food wastage.

QUALIFICATIONS

• Diploma or Certificate in Culinary Arts or related field.
• Minimum 3 years' experience in a busy kitchen.
• Strong leadership and organizational skills.
• Knowledge of food safety and hygiene standards.