Work closely with the Executive Chef to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Complete forecasts, plans, and departmental production reports for management. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Planning food budgets and forecasts Key Requirements Reading, writing and oral proficiency in the English Language 10 to 15 years of experience in Hotels and/or busy restaurants Must have knowledge of cooking and presentation of food for all kitchen departments Full knowledge of HACCP requirements in handling food Strong leadership, training, communication and organisational skills