- Shall have 5 years of experience as Chef in a 5 star Hotel or Catering and Banquet Institutions of which at least 2 years as Sous Chef
- Must have expertise in variety of techniques in cooking to prepare healthy and tasty dishes
- Must have the ability to delegate responsibility, attention to details and handle multiple tasks
- Must have good knowledge of operating equipment and proper use and care to ensure quality products and safety to employees and maximum equipment service liability
((only those with these requirements can apply for the job))
- Must have knowledge of sanitation requirements, quality standards
- Must have/obtain the desired HACCP level certification.
Requirements:
Shall have 5 years of experience as Chef
Must communicate in English language (written & oral) fluently and effectively.
Diploma or Certificate from a known culinary school or completing established guild or apprenticeship program for Hotel/ Industrial/ Institutional cooks
