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.