MAIN DUTIES

• Day to day management of the company’s catering operations.

• Menu planning, budgeting and costing analysis.
• Give prepared plates the “final touch”.
• Stocktaking of all catering inventory.
• Quality control inspection
• Train catering staff
• Manages overtime for canteen staff
• Facilitate equipment purchases and repairs

Qualifications & Experience

• HND in Professional Cookery from a recognised Hotel School
• Skilled Worker Class 1 Cook Trade Test
• A degree in Tourism & Hospitality is an added advantage
• At least 5 years’ experience as a Head Chef

• Computer literacy