- Food Preparation: Executes recipes, develop dishes, and ensures consistent taste and presentation.
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Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.
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Team Leadership: Trains and supervises Demi Chef and Commis.
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Menu Contribution: Assists on menu development with special presentation techniques.
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Inventory: Manages ingredients and kitchen equipment.
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Strong leadership, teamwork, and communication skills.
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Adaptability and precision in fast-paced environments.
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Education: Bachelor on culinary art.
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Experience: at least 10 Years Expertise in various cooking techniques.
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Experience in hotels/restaurants, often with a culinary degree.
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