- Must have experience in gourmet cooking, French service as well as Arab type meal service
- Must have experience in various departments such as Rotisseries, Butchery, Soups, Sauces etc
- 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
- Must have the ability to delegate responsibility, attention to details and handle multiple tasks
- Must have expertise in variety of techniques in cooking to prepare healthy and tasty dishes
- Must have/obtain the desired HACCP level certification.
- Must communicate in English language (written & oral) fluently and effectively. Prepare reports/data and submit/present to management as required
Requirements:
Shall have 5 years of experience as Chef in a reputed Hotel Restaurant or Catering and Banquet Institutions
Diploma or Certificate from a known culinary school or completing established guild or apprenticeship program for Hotel/ Industrial/ Institutional cooks
Must be able to read and interpret all safety rules written in English
