Responsibilities:

To assist the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximizing the profit margins through effective management of all kitchen functions.

Special qualifications:

The ability to lead, motivate, and develop a team of individuals. Has a detailed knowledge of working practices of the kitchen with strong organizational and administrative skills.

Experience:

At least 5 years working experience working in a prestigious restaurant or hotel with a multi-national team. 35- 40 years old.

Education:

The ideal candidates will possess a bachelor’s degree or related culinary degree, with HACCP certification.