Degree or Diploma in Culinary Arts, Hotel Management or a related field.
Ten years of experience in a professional kitchen, with at least 3-5 years as a Head Chef.
Design and develop innovative menus that align with the restaurant’s concept and customer preferences.
Supervise food preparation and cooking processes to meet high-quality standards.
Lead, mentor and motivate the kitchen team, including sous chefs, cooks and kitchen assistants.
Ensure strict compliance with food safety regulations and hygiene standards (HACCP).
