Executive Culinary Professional
* Prepare and cook high-quality dishes while maintaining strict food safety and hygiene standards.
* Collaborate with kitchen staff to ensure seamless service delivery.
* Maintain consistency in food quality and comply with all relevant regulations.
* Effectively manage preparation and stock levels to meet service demands.
* Accommodate special dietary needs and customer preferences as required.
Requirements:
* Minimum 1 year of experience – preferably in a fast-paced or contract catering environment.
* A culinary qualification is advantageous, although not essential.
* Flexibility in your weekly schedule.
* Valid Manual Handling and HACCP certifications (training can be arranged if needed).