Relevant qualifications and contactable references.

Minimum 2 years’ experience in the restaurant industry. Large operation. 150 guests plus

Must be able to manage a team and work under the head chef.

Able to work in a team and motivate staff. Quick thinker and fast worker. Quality control and adding value to the standards and business. 

Key points: passion, drive, honesty, integrity, attention to detail, leadership, hard worker, going the extra mile, must be able to work under pleasure. strong administrative skills.