Qualifications & Experience:
Diploma or Degree in Culinary Arts, Hotel Management, or related field
5–8 years of professional culinary experience, with at least 3–5 years in a senior or head chef role
Experience in managing large kitchens, multiple outlets, or hotel/resort F&B operations
Requirements:
Expertise in menu planning, food preparation, and presentation
Strong leadership and team management skills
Knowledge of hygiene, food safety, and kitchen operations standards
Ability to manage budgets, inventory, and supplier relationships
Creativity and innovation in culinary offerings