Chef de Cuisine

-Proven experience as a Chef de Cuisine, Sous Chef, or Chef in a hotel or reputable restaurant. -Strong knowledge and skills in food preparation, cooking techniques, and food quality control. -Ability to plan menus and control Food Cost effectively. -Good knowledge of HACCP, Food Safety, and food hygiene standards. -Strong leadership and team management skills with the ability to lead kitchen operations effectively. -Creative and passionate about developing new menus and food concepts. -Able to work well under pressure and handle operational challenges. -Responsible, organized, and a strong team player. -Previous experience in a hotel or resort is highly preferred.

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