-Come up with new dishes which appeal to the guests, whenever required. -Establish the working schedule and organize the work in the kitchen so that everything works well. -Produce high quality dishes that follow up the established menu and level up to standards, as well as to the guests’ requirements. -Plan the food design in order to create a perfect match between the dish’s aspect and its taste. -Discover talented chefs and train them in order to reach the high standards. -Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources. -Maintain order and discipline in the kitchen during working hours. -Create tasting menus for the guests interested for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen; -Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door; -Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the guests

-Good in writing and speaking English, other language is an advantage -Ability to adjust actions in relation to others’ actions, to monitor assesses performance of yourself, other individuals or organizations to make improvements or take corrective action. -Computer literacy: Ms Office (Ms Word, Excel, Outlook, Internet and Email) -Hardworking, Flexible, Honest and Self-motivated -Be able to work under pressure -Strong commitment and discipline