Responsibilities or duties

• Prepare and present high-quality meals in line with established menus and standards
• Plan menus with emphasis on continental and vegetarian cuisine
• Ensure food quality, consistency, and timely service
• Maintain high standards of food hygiene, safety, and cleanliness
• Manage kitchen operations, inventory, and cost control
• Supervise kitchen staff and ensure efficient workflow

Qualifications or requirements (e.g., education, skills)

• Minimum qualification of a Diploma or Certificate in Food Production, Culinary Arts, Hospitality, or a related option
• Proven experience in continental cuisine and vegetarian meal preparation will be a strong advantage
• Knowledge of food safety, hygiene, and kitchen best practices
• Ability to work under pressure while maintaining high quality standards

Experience needed

At least five (5) years’ relevant work experience in a medium-sized enterprise, hotel, institution, or catering establishment

Personal Attributes

Creativity and passion for food preparation

High level of integrity, discipline, and professionalism

Strong teamwork and time-management skills

• Prepare and present high-quality meals in line with established menus and standards
• Plan menus with emphasis on continental and vegetarian cuisine
• Ensure food quality, consistency, and timely service
• Maintain high standards of food hygiene, safety, and cleanliness
• Manage kitchen operations, inventory, and cost control
• Supervise kitchen staff and ensure efficient workflow

• Food safety
• Hygiene
• Kitchen best practices
• Ability to work under pressure
• Creativity
• Passion for food preparation
• Integrity
• Discipline
• Professionalism
• Teamwork
• Time-management skills

• Diploma or Certificate in Food Production, Culinary Arts, Hospitality, or a related option
• At least five (5) years’ relevant work experience in a medium-sized enterprise, hotel, institution, or catering establishment
• Proven experience in continental cuisine and vegetarian meal preparation
• Knowledge of food safety, hygiene, and kitchen best practices
• Ability to work under pressure while maintaining high quality standards