Food Preparation & Cooking Techniques
Culinary Techniques
Kitchen Station Management
Mise en Place Preparation
Menu Execution
Food Presentation & Plating
Recipe Compliance
Ingredient Handling
Bachelor's Degree in Accounting, Finance, Business Administration or equivalent.
Minimum 7–10 years of experience in Credit Control or Accounts Receivable, preferably within the construction, engineering, building services, M&E or property development industry.
At least 2–3 years of supervisory or managerial experience leading a Credit Control or Accounts Receivable team.
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Team Leadership
Food and Beverage Management
Point of Sale (POS) Systems
Menu Knowledge
Health and Safety Standards
Customer Service
Staff Training
Inventory Management
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.