Eastern Cuisine Chef

• Food Preparation: Executes recipes, cooks dishes, and ensures consistent taste and presentation. • Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food. • Team Leadership: Trains and supervises Demi Chefs and Commis Chefs. • Menu Contribution: Assists with menu development and special African dishes. • Inventory: Manages ingredients and kitchen equipment. • Experience in hotels/restaurants, often with a culinary degree. • Strong leadership, teamwork, and communication skills. • Adaptability and precision in fast-paced environments. Requirements • Education: High school diploma and Vocational certificate. • Experience: Expertise in various African cooking techniques.