Chef De Cuisine - Western & International Cuisine (Local Only)

To assist Executive Sous Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.