Head Chef

Qualifications & Experience Bachelor’s Degree (NQF level 7) in Culinary Arts / Food Production / Professional Cookery 12 – 15 years’ experience in a culinary research and development role At least 5 - 8 years’ team management experience 3 – 5 years’ experience as an Executive Sous Chef in R & D, testing and product development Experience in relevant software systems Proven experience in: Budgeting and budget management Design and costing of menus People management Food Safety and Hygiene Certif…