Diploma or Degree in Culinary Arts, Hotel Management or a related field.
Five years of experience in a professional kitchen, with at least 2 years as a Sous Chef.
Assist in menu development, ensuring a balance of creativity and cost efficiency.
Supervise and coordinate kitchen staff, including chefs, cooks and kitchen assistants.
Conduct regular inspections and audits to maintain compliance with health regulations.
Experience in fine dining, casual dining or hotel kitchens is preferred.
