Experience:

• Proven experience as a Chef, Line Cook, or in a similar culinary role in a restaurant or hospitality setting.
• Experience in high-volume kitchens preferred.

Education:

• Culinary degree or certification from a recognized institution is highly desirable.
• Relevant training in food safety and kitchen management practices.

Skills:

• Strong culinary skills with a comprehensive knowledge of cooking techniques, flavor combinations, and food presentation.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong leadership skills, with the ability to manage and motivate kitchen staff.
• Excellent organizational and time-management skills.
• Knowledge of kitchen equipment and maintenance.
• Strong understanding of food safety, health regulations, and sanitation standards.
• Ability to develop creative and innovative menus based on current trends and customer preferences.

Personal Attributes:

• Detail-oriented with a passion for high-quality food and presentation.
• Strong communication and interpersonal skills.
• Ability to handle criticism and work well under stress.
• Adaptability to changing kitchen environments and customer needs.

Physical Requirements:

• Ability to stand for long periods, lift heavy objects, and work in a hot, fast-paced environment.
• Good physical stamina and dexterity for preparing food and handling kitchen equipment.

Additional Requirements:

• Availability to work flexible hours, including evenings, weekends, and holidays.
• Knowledge of local food trends and dietary preferences (e.g., vegetarian, vegan, gluten-free).
• Ability to work well in a team and under the supervision of the Head Chef or Kitchen Manager.