Qualifications & Responsibilities

• 5+ years’ experience working as an Executive/Sous Chef in a high-end lounge, restaurant, or hotel.
• Diploma or Degree in Culinary Arts, Food Production, or Hospitality Management.
• Proven experience in menu planning, food preparation, and high-quality food presentation.
• Strong leadership skills with the ability to manage, train, and supervise kitchen staff.
• Excellent knowledge of food safety, hygiene standards, stock control, and cost management.
• Ability to work under pressure while maintaining consistent quality and efficient kitchen operations.