BriteConsult

Diploma or Degree in Culinary Arts or Hospitality Management.
Minimum 5-10 years of experience in professional kitchens, with strong Italian cuisine exposure.
Supervise and mentor kitchen staff including Sous Chefs, CDPs, and Commis Chefs.
Collaborate with management on concept development and promotions.
Ensure compliance with food safety and hygiene standards (HACCP).