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