About this role
Qualifications & Skills
- Diploma/Degree in Culinary Arts or Hospitality Management.
- 7+ years’ progressive kitchen experience, with at least 3 years in a leadership role within a 4* or 5* hotel.
- Proven expertise in à la carte, buffet, and mass production.
- Cost control and menu profitability knowhow.
- Creative, inspiring leader with excellent communication, organizational and people management skills.
Skills
CommunicationExcelLeadership