Eastern Cousin 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.