Desired Skills, Qualifications and Experience:

Grade 12 Certificate.
Formal culinary training or degree from a recognized culinary institution is essential.
At least 6 years working in hotel kitchens. 3 years of which were working with large scale kitchen operations.
Proven experience in leading teams for at least 2-years as a Head Chef, Chef De Partie or Sous Chef level.
Proven experience in working with high volume ala carte style operations.
Ability to find creative solutions taking ownership for duties and tasks assigned.