Qualifications

Minimum of 5 years' experience in professional hospitality kitchen

Formal Culinary / Food and Beverage Production Certificate, Diploma, or equivalent training

Valid Food Handlers' Medical Certificate

Strong knowledge of cooking techniques, cuisines, ingredients, and kitchen equipment

Clear understanding of HACCP and other food safety systems

Proven experience in supervising a team in a busy environment

Ability to work in a fast-paced environment

Accurately and effectively measure all food presentation

Key Responsibility

(As listed in the image)

HACCP and other food safety systems

Proven experience in supervising a team in a busy environment

Ability to work in a fast-paced environment

Accurately and effectively measure all food presentation

• HACCP and other food safety systems
• Proven experience in supervising a team in a busy environment
• Ability to work in a fast-paced environment
• Accurately and effectively measure all food presentation

• Strong knowledge of cooking techniques, cuisines, ingredients, and kitchen equipment
• Clear understanding of HACCP and other food safety systems
• Proven experience in supervising a team in a busy environment
• Ability to work in a fast-paced environment
• Accurately and effectively measure all food presentation

• Minimum of 5 years' experience in professional hospitality kitchen
• Formal Culinary / Food and Beverage Production Certificate, Diploma, or equivalent training
• Valid Food Handlers' Medical Certificate