We are looking for professionally trained and creatively consistent Chefs to lead kitchen operations, develop menu offerings, and ensure a world-class dining experience aligned with the Duck Grill Restaurant.

Key Responsibilities:

• Develop and execute creative menus using fresh, seasonal ingredients.
• Supervise kitchen operations with consistent attention to quality and presentation.
• Lead, train, and support kitchen staff to foster a collaborative working environment.
• Ensure compliance with health, hygiene, and safety standards.
• Manage inventory, minimize waste, and adhere to cost control measures.
• Collaborate with management on special dining events and themed menu concepts.
• Maintain efficiency during high-volume dining service.
• Continuously incorporate modern culinary techniques and trends into menu offerings.

Requirements:

• Grade 12 Certificate.
• Formal culinary training or recognized diploma/degree.
• Minimum 5 years experience in professional kitchen environments, including 3 years in high-volume establishments.
• Proven leadership experience level for at least 2 years.
• Strong culinary creativity and excellent plating skills.
• Strong knowledge of food safety standards and kitchen operations.
• High-level communication, leadership, and teamwork abilities.
• Flexibility to work evenings, weekends, and holidays.

• Develop and execute creative menus using fresh, seasonal ingredients.
• Supervise kitchen operations with consistent attention to quality and presentation.
• Lead, train, and support kitchen staff to foster a collaborative working environment.
• Ensure compliance with health, hygiene, and safety standards.
• Manage inventory, minimize waste, and adhere to cost control measures.
• Collaborate with management on special dining events and themed menu concepts.
• Maintain efficiency during high-volume dining service.
• Continuously incorporate modern culinary techniques and trends into menu offerings.

• Grade 12 Certificate.
• Formal culinary training or recognized diploma/degree.
• Minimum 5 years experience in professional kitchen environments, including 3 years in high-volume establishments.
• Proven leadership experience level for at least 2 years.
• Strong culinary creativity and excellent plating skills.
• Strong knowledge of food safety standards and kitchen operations.
• High-level communication, leadership, and teamwork abilities.
• Flexibility to work evenings, weekends, and holidays.