Qualifications & Responsibilities
5+ years’ experience working as an Executive/Sous Chef in a high-end lounge, restaurant, or hotel.
Diploma or Degree in Culinary Arts, Food Production, or Hospitality Management.
Proven experience in menu planning, food preparation, and high-quality food presentation.
Strong leadership skills with the ability to manage, train, and supervise kitchen staff.
Excellent knowledge of food safety, hygiene standards, stock control, and cost management.
Ability to work under pressure while maintaining consistent quality and efficient kitchen operations.
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